Cooking Steps

1. 

   Step1:Put the mung bean powder and glutinous rice powder in the steamer for 1520 minutes. Smell the strong mung bean tast

2. 

   Step2:Because of the water vapor, the mung bean powder is twisted. The steamed mung bean powder must be screened to get the delicate mung bean powder

3. 

   Step3:Put the corn oil into the non stick pot. Turn on the heat and pour the mung bean powder into the pot to stir fry. That is to say, mix well and make the corn oil fully absorbed

4. 

   Step4:Add maltose and sugar powder (add dried Cranberry if you want to taste Cranberry). Pour in the milk and knead it into dough. Slowly add the amount of milk to prevent too much sticky

5. 

   Step5:Kneaded mung bean dough can be eaten by dividing it into 35g pieces and pressing it out with a grinder. It's better to put it in the refrigerator and refrigerate it for eating