Cooking Steps

1. 

   Step1:Wash the peeled mung bean. Add some water for three hours. Control the water content and put it into the rice cooke

2. 

   Step2:Add water. Leave the mungbean to boil for 30 minutes

3. 

   Step3:Put the cooked mungbean into the wall breaking machine. Add some milk and mash it up. (less milk. The process of mashing will be more troublesome. More milk. The time of frying will be longer

4. 

   Step4:Put the mashed mung beans in a non stick pot. Add butter. Stir constantly over low heat

5. 

   Step5:Stir fry until butter and mung bean puree blend. Stir until slightly dry

6. 

   Step6:Add sugar. This is mung bean paste and it will be a little thinner. Be patient. Stir slowly

7. 

   Step7:Stir fry until sugar is completely combined with mung bean paste

8. 

   Step8:Fry until the mung bean puree is dry enough to hold

9. 

   Step9:Dry cut cranberries

10. 

    Step10:Mung bean paste is divided into three parts. One part is added with cranberr

11. 

    Step11:Mix cranberries with green bean

12. 

    Step12:Add another part of Matcha powder (according to the amount of mung bean paste. The Matcha powder should also be increased or decreased properly

13. 

    Step13:Mix wel

14. 

    Step14:One original

15. 

    Step15:Divide the mungbean into 30g each. Knead it. Divide the two flavors into 15. Put the two flavors together. 10g each of the three flavors. Put the three flavors together

16. 

    Step16:Spread a little butter on the mould. Press the mung bean cake into shape. Refrigerate it. The taste is the best after refrigeration

17. 

    Step17:Original A kind of Match

18. 

    Step18:Original A kind of Cranberry A kind of Match

19. 

    Step19:Origina

20. 

    Step20:Cranberr

21. 

    Step21:Don

22. 

    Step22:Done