Cooking Steps

1. 

   Step1:Peeled mung beans 500g. Add two or three times of water. Soak in room at room temperature for one night. (it's hot in summer. Put it in the refrigerator for one night.) the green beans are soft and easy to cook after soaking in water.

2. 

   Step2:In the green bean electric cooker, the water just flooded the green bean. Press the cook button to cook. (cooking for about 40 minutes) you can also put the green beans on the plate. Steam them for an hour and cook them. It's easy to cook them in an electric cooker.

3. 

   Step3:After cooking, the mung bean rice becomes soft and rotten. But there are still some granules. Put them into the blender. Add 90150ml milk. Beat the blender finely. (milk can be added one by one. At most, milk and mung bean paste should not be too thin. The stir fry time will be longer and the hands will be sour) (if you put more water when cooking, it will become mung bean juice after cooking. Please step over the blender. Directly pour into the frying pan and slowly stir fry to dry the water.

4. 

   Step4:Preheat the pan over medium and low heat. Pour 50g corn oil or butter (the butter is more sweet). Beat the delicate mung bean paste. Pour into the pan and stir fry. Slowly control the water content. Add 90g milk powder and 50g sugar in the middle and continue to stir fry. Prevent from sticking to the pot and stir fry. In the process of stir fry, you can also moderately refuel. (I'm afraid that the whole process of the paste pot is small and medium fire. Pay attention at any time

5. 

   Step5:Stir fry for half an hour or so. The water evaporates slowly. The green bean paste is in a ball. It's not easy to disperse. Touch it with your hand and it's not sticky. You can get out of the pot.

6. 

   Step6:Let the mung bean paste cool for a while. When it's not hot, divide it into small balls. Each one is about 50g. I just put 50g mungbean cake in this mold. If you have a small mold at home, you can make the dough smaller. Be flexibl

7. 

   Step7:Brush the mould with oil. Put the dough into the mould. It will become cakes one by one.

8. 

   Step8:Finally, the picture is finished. The mung bean cake is delicate, moderate in sweetness and not greasy. (there is sugar in milk powder, so it's sweet enough. If you like to eat it very sweet, you can put more sugar in it. Add and reduce it according to your own taste) cover it with plastic wrap, refrigerate it for 3 days and freeze it for 10 days. I usually eat it in three days. It's not frozen. This mung bean cake is very good in summer