Cooking Steps

1. 

   Step1:Prepare ingredients and tools - 250g peeled mung beans, 500g water, 35g butter, 60g sugar, 10g milk powder, 30g maltose, 2G tea powder (the above ingredients can make about 18) mother goose titanium crystal po

2. 

   Step2:Soak peeled mungbean in water 12 hours in advance. After soaking, pour it into Mother Goose pressure cooker. Add some water. Press for about 15 minutes. Cook until mungbean can be easily crushed

3. 

   Step3:The cooked mungbean is mashed with a spoon or other instrument. In order to make the later taste more soft and waxy, you can sift it if you have time

4. 

   Step4:Mother Goose titanium crystal pot preheating. Put in 35g butter. Pour in mung bean paste. Put in 60g sugar, 10g milk powder and 30g maltose

5. 

   Step5:Stir fry until the dough is in shape. Stir fry until the butter is absorbed. The mung bean paste is delicate and non sticky (remember not to stir fry too dry). Wrap the fried mung bean cake in a bowl with a preservative film. Insert a few holes and let it cool through. (if you want to make Matcha or other flavors, you can take a part of it out in this step and add 2 grams of Matcha powder, stir evenly and then wrap the preservative film. Let it cool through

6. 

   Step6:After cooling, divide into small groups, knead to a smooth ball shape, brush the mould with a little oil, put the mungbean mud into the mould and press it into shape

7. 

   Step7:Let's take it out and eat it. Put it in the refrigerator in summer and refrigerate it for a while to eat it better (mung bean cake has a shorter shelf life. It's recommended to eat it as soon as possible)

8. 

   Step8:Is the mung bean cake super simple?