Cooking Steps

1. 

   Step1:Soak the peeled mungbean for more than 12 hours. I soaked it for about 18 hours.

2. 

   Step2:Drain the mungbean. Add 50g water. Steam in a pressure cooker for 3040 minutes. Do not cover. The added 50g water is not quantitative. It can be adjusted according to the water absorption of mung bean. After steaming, crush the green beans with a scraper.

3. 

   Step3:Pour butter and salad oil into the pan.

4. 

   Step4:Heat butter and salad oil. Melt and pour in mung bean paste.

5. 

   Step5:500g mung bean is really much. Oil and mung bean paste can be mixed in two pots. I have half of the mung bean and oil here. Stir well. Add half of the sugar. Continue to stir well. If it's too wet, stir it for a while. If it's dry, add some sugar or less.

6. 

   Step6:Divide the mung bean paste into small balls of about 40g. Put them into the mold. Wipe the mold around with cooked powder or sugar powder to avoid sticking.

7. 

   Step7:It's better to refrigerate the prepared mung bean cake.