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1
First, soak the mung beans in water for two days to prevent them from becoming smelly. You can store them in the refrigerator. -
2
The soaked beans can be easily peeled by gently pressing them with a rice cooker spatula. -
3
Check to see if it is very clean. A few mung bean skins are not a hindrance. -
4
Put the peeled mung beans in the rice cooker, press the cooking button, and cook until there is no moisture. -
5
Press the mung bean paste button on the cooked mung beans using a wall breaking machine. Pour the ground mung bean puree into a large bowl, weigh the butter and sugar. -
6
Heat the pot, pour in the butter and stir-fry until it melts, then pour in the sugar and stir-fry until it melts. -
7
Finally, pour the mung bean paste in and stir it constantly, because the mung bean paste is too easy to stick to the pan, so it is best to use a non-stick pan! ! -
8
Fry the mung bean paste until there is no moisture, there is resistance when turning with a shovel, and it is not as fluid as it was at the beginning. The mung bean paste is ready. -
9
Let the mung bean puree cool and refrigerate for a while, so that the mung bean puree will have a good shape. Take out the mung bean puree and divide it into equal parts. -
10
Use a mooncake mold to press out the pattern. -
11
Haha, it worked!