Cooking Steps

1. 

   Step1:Add 500g mungbean to water and soak for one night. Change water several times during this time. Put it in refrigerator to cool and soak in hot weather. No need to change wate

2. 

   Step2:Clean the mung beans. Put gauze in the steamer. Pour in the soaked mung beans and spread them out. Cover the steamer and steam for 4050 minutes. Or steam in a pressure cooker for 1520 minutes.

3. 

   Step3:After cooking, use the original blender to mash. If you don't have one, you can mash it with a spoon.

4. 

   Step4:The nonstick pot is heated. In the whole process, put in butter and corn oil. After melting, put in mung bean puree. Stir continuously to make the mung bean puree fully absorbed. When the mung bean puree is slightly dry, put in maltose and sugar. Continue to stir continuously until it becomes a ball.

5. 

   Step5:Stir fry and let cool. Then divide the mung bean puree into equal parts. I have 30 grams. Apply a little oil to the mould, and then put it into the mould to press.

6. 

   Step6:It's better to put the mung bean cake in a fresh-keeping bag and refrigerate it.