Cooking Steps

1. 

   Step1:Soak mung beans for one day, rub them with your hands, or buy peeled mung beans directly. Soak them for the same day, and then discharge them into a rice cooker. Add water just before mung beans. The cooked beans are very soft and suitable for mashin

2. 

   Step2:Use a coarse screen to press the beans through the screen with a spoon to make a fine mud of mungbean

3. 

   Step3:Then melt the butter in a small heat in a non stick pot. Add in the bean paste and stir fry until the butter is absorbed. Add in the sugar and stir fry until there is no excess water in the buns (see your personal preference when you are dry and wet. If you like to be wet, stir fry less. If you like to be dry, stir fry more for a while

4. 

   Step4:Let the fried pea paste cool a little. Divide it into 35g each. 10g bean paste each (because the moon cake mold I use is bigger. The small mung bean cake mold is divided by its own proportion). Wrap the divided pea paste into the bean paste according to its flat shape. Sprinkle a little cooked glutinous rice flour or corn starch in the mold to prevent sticking. Press it for about 20 seconds to demould

5. 

   Step5:Beautiful mung bean cake is mad

6. 

   Step6:Summer's bes