Cooking Steps

1. 

   Step1:The finished product tastes fine and different flavor

2. 

   Step2:Soak mung beans in clear water for 24 hours. Refrigerate them. Change water at least 3 times. (important - the purpose of changing water is to prevent the mung bean from froth and acid after soaking for a long time.) I didn't peel it. (if I use peeled mungbean directly, soak it for about 6 hours.)

3. 

   Step3:You can buy the peeled mung bean directly; if you use the peeled mung bean directly, soak it for about 6 hours) put it into the electric rice cooker to cook the gruel. Put the cooked mung bean into the cooking machine and stir with little water to break it.

4. 

   Step4:The mungbean prepared by the cooking machine is mushy. Put butter and vegetable oil into the non stick pot over low heat. Heat to liquid state. (all the butter can make the taste more sweet) stir in the mung bean paste. Keep stirring to avoid the paste pot. Also prevent the mung bean cake from splashing and scalding.

5. 

   Step5:Add sugar and stir fry slowly. Stir fry for a long time until the mung bean puree becomes less water. Then you can leave the pot and cool it. (important - don't fry too dry. Otherwise, it will be loose when eating. It's not tight enough.) Divide it into 30 grams. Or 50 grams. (based on mold size

6. 

   Step6:There are cooked purple potatoes at home. Directly press the mud to rub 20 grams of one. (but mung bean likes it

7. 

   Step7:Green beans are wrapped in purple potatoes. They are like dumplings. Put some oil or cooked glutinous rice flour in the mold to prevent it from sticking. Press them to shape. I use the Faber crystal 50g mold. (mung bean 30 g, purple potato 20 g

8. 

   Step8:It's finished. It tastes better after being refrigerated for a while.

9. 

   Step9:Finished product drawin

10. 

    Step10:Finished product drawin