Cooking Steps

1. 

   Step1:I use peeled mung beans. That saves the skin.

2. 

   Step2:The mungbean is washed several times and soaked for more than 4 hours. I spent the whole night soaking. Steam in the steamer. About 25 minutes. It's just a matter of rolling it into mu

3. 

   Step3:Mung bean crushing. You can use the blender to add some water and beat it several times. It's more delicate. I didn't want to clean the blender so I filtered it several times with a sieve. The effect is almost the same.

4. 

   Step4:Put 15 grams of angay butter in the pan.

5. 

   Step5:When it's melted, add the mungbean puree. Add 5g of cooking oil.

6. 

   Step6:When all the oil is absorbed, add a teaspoon of sugar and a teaspoon of honey.

7. 

   Step7:Stir fry until you can form a ball, then turn off the heat and let it cool. Attention - Minimum fire throughout.

8. 

   Step8:Take a piece of mung bean paste and put it into the mold. My mold is 50g. Put about 45g of mung bean paste.

9. 

   Step9:It's OK to press lightly. Because there is butter in the mungbean cake, it will never stick to the mold.