Chinese Food

Cooking Steps

1. 

   Step1:It's recommended to buy a peeled mung bean overnight for soaking

2. 

   Step2:After washing, steam over high heat (I spread a piece of gauze on the steamer. The steamed mungbean will be dry. It will be easier to fry later.)

3. 

   Step3:Prepare the required materials.

4. 

   Step4:It's about half an hour's steam. Then find a tool to crush the mung bean. The grinder can also or directly put it in the pot and crush it with a spatula.

5. 

   Step5:After crushing, it's necessary to sift. It's suggested to find a mesh that is slightly larger. Never use the kind of sifting flour. It's too thin. I used that one when I first made it. It's hard work. Now it's a pair of bitter tears when I think about it.

6. 

   Step6:The sifted bean flour is very delicate.

7. 

   Step7:Put the oil in the pot. Pour in the bean powder.

8. 

   Step8:Add sugar.

9. 

   Step9:And maltose.

10. 

    Step10:Stir fry evenly. Then divide into three parts. Keep one part original. Add tea powder and Monascus powder to the other two parts. Mix well.

11. 

    Step11:Mold. Any kind will do. Lay a layer first. Put bean paste in the middle.

12. 

    Step12:Put on another top. Press it gently with your fingers.

13. 

    Step13:This kind of wood. It comes out when you knock it on the table. It's very good for demoulding.

14. 

    Step14:The same way.

15. 

    Step15:Last press. It's out.

16. 

    Step16:Done.

17. 

    Step17:Done.

18. 

    Step18:Done.