Matcha mung bean cake: butter: 40g, milk: 200g, peeled mung beans: 200g, cranberries: 50g, appropriate amount of matcha powder, condensed milk: 10g

Black sesame mung bean cake: butter: 40g, milk: 200g, peeled Mung beans: 200g Dried cranberries: 50g Cocoa powder: 15g Condensed milk: 10g

Chocolate mung bean cake: Butter: 40g Milk: 200g Peeled mung beans: 200g Dried cranberries: 50g Cocoa powder: 15g Condensed milk: 10g< /p>

Pumpkin Mung Bean Cake: Butter: 40g Milk: 200g Peeled Mung Beans: 200g Dried Cranberries: 50g Pumpkin Puree Appropriate Condensed Milk: 10g

Cranberry Mung Bean Cake: Butter: 40g Milk: 200g Peeled Mung beans: 200g Cranberries: 50g Beet powder as appropriate Condensed milk: 10g

Mung bean cake with custard filling: Butter: 40g Milk: 200g Peeled mung beans: 200g Sugar: 50g Cream cheese: 100g Condensed milk: 10g

Specific methods:

1 Soak the peeled mung beans overnight, rinse and drain the water, put them in a steamer or steamer and steam for 40 minutes;

2 Steam until cooked Mix the mung beans and milk together and pour into a wall-breaking machine to stir into a mung bean paste;

3 Place the beaten mung bean paste in a pan, add butter, sugar, condensed milk, and milk powder and stir-fry over low heat. Stir-fry until the ball does not stick to the rice and the spatula does not stick to your hands; take it out;

4 Divide the mung bean paste dough into three equal parts, add chopped dried cranberries to one part and knead evenly, and add what you want to make into one part. Knead the flavors evenly;

For 5 flavors, divide into 30g and roll into a round shape, put it into a mold and press out the shape. For mixed flavors, divide into 15g into two portions and knead well, put them into the mold and press out the shape.