Cooking Steps

1. 

   Step1:Soak the mungbean overnight. It's hot now. You'd better put it in the refrigerator. Otherwise, it will sprout in the next morning.

2. 

   Step2:After soaking overnight, most mungbean skins will be opened, drained and rubbed. Most mungbean skins will fall easily. The rest will be cleaned one by one.

3. 

   Step3:It took 50 minutes. Clean it up.

4. 

   Step4:Put the peeled mungbean on the plate. Drain the water in the pressure cooker. Add the shelf. Put the plate with mungbean on the shelf. Steam the pressure cooker over low heat for 12 minutes.

5. 

   Step5:Take out the plate after the autoclave gives out air automatically. Pour the steamed peeled mungbean into a large bowl. Use a spoon to stick the mungbean to pieces.

6. 

   Step6:Turn down the gas stove. Pour 15 ml sesame oil and 10 ml salad oil into the non stick pot.

7. 

   Step7:Pour in mung bean noodles and stir fry.

8. 

   Step8:Add sugar and maltose. Continue to stir fry.

9. 

   Step9:When the mung bean noodles can be mixed into a ball, you can turn off the fire and Sheng it.

10. 

    Step10:Wait until the mung bean surface is cool. Put 20g of water mill powder into the nonstick pot and fry until it turns yellow. In order to prevent the mold will be too sticky and damage the shape.

11. 

    Step11:Divide the slightly cool mung bean noodles into eight parts, and the bean paste stuffing into eight parts. If the bean paste is sticky, you can paste some cooked flour on the outer ring.

12. 

    Step12:Wrap the bean paste in the mung bean flour and put it into the moon cake mould for compaction and demoulding.

13. 

    Step13:It's all finished. It's beautiful. It's cool. It's sweet. It's ready to eat.