Cooking Steps

1. 

   Step1:Soak the mung bean for more than 16 hours. Rub the mung bean skin by hand (I admit that the process of peeling is really cruel. If you are in trouble, you can buy the peeled mung bean

2. 

   Step2:Mung beans with a little water. Steam for about an hou

3. 

   Step3:Steam well and press into mung bean paste with spoo

4. 

   Step4:Pour the oil in the pan. Stir fry the green bean paste over low heat. Add in the sugar and maltose. Continue to stir fry

5. 

   Step5:Fry the water to dry. It can be turned into shape. It's ok if it doesn't stick to the pot. Turn off the heat and cool it down

6. 

   Step6:The mung bean paste is divided into 16g small dosage forms. The proportion of mung bean paste and red bean paste is 8g, 1-

7. 

   Step7:Mung bean paste pressed flat, wrapped in red bean paste, rubbed roun

8. 

   Step8:Just press out the pattern with the moul

9. 

   Step9:Finish one by one. Then you can enjoy it.

10. 

    Step10:Write production step