Cooking Steps

1. 

   Step1:Soak 300g peeled mung bean for 5 hours.

2. 

   Step2:Put the mungbean in the steamer and spread it on the drawer cloth. Turn the heat to medium heat. Steam for 40 minutes, until it can be slightly crushed by hand.

3. 

   Step3:Steam well and then crush the green beans while they are hot.

4. 

   Step4:Heat the wok over high heat. Melt 100g of salt free butter in the wok.

5. 

   Step5:Stir fry mungbean in the pot. Add 60g white sugar and 30g maltose.

6. 

   Step6:Stir fry in medium and small heat to make sugar completely melt. Do not touch hands and do not stick to the pot.

7. 

   Step7:Let it cool until it's not hot. Divide it into 50g balls.

8. 

   Step8:Use the mould to press and shape. Put it in the refrigerator for 2 hours before eating.