Cooking Steps

1. 

   Step1:Mix glutinous rice flour and peeled mung bean flour and steam in a steamer for 1520 minutes. You will smell the thick mung bea

2. 

   Step2:Because of the moisture in the steaming, it will make the mung bean powder stick into a lump. It needs to be screened. It will get a very fine mung bean powder

3. 

   Step3:Pour the corn oil into the non stick pot and turn on the low heat. Pour the sifted mung bean powder into the pot. Stir evenly. It can also be said that the mixture is even. Make the corn oil fully absorbed

4. 

   Step4:Then pour in maltose, sugar powder and milk and mix them. Knead them into a ball like dough. (if you want to eat Cranberry mung bean cake, you can cut Cranberry into pieces and knead them together.) the amount of milk can be added slowly. In case of one-time addition, the mung bean dough will be too soft

5. 

   Step5:The dough is divided into 35g. I made 28 pieces of this recipe half with cranberry and half without cranberry. It can be eaten after being pressed with a grinder. It tastes better after being refrigerated and taken out. You can buy some packing bags or boxes as a gift. It will be a lot bigger in a momen