1. The peeled mung beans were soaked in water overnight. I put them in the refrigerator directly in hot weather.
2. Use a pressure cooker to choose to cook rice, add water similar to that of rice, and cook the mung beans. The original recipe was to steam the soaked mung beans with gauze, but I don't have gauze. It's the same if I think about it. You can also use a stir stick to beat the mung beans into a paste in the pressure cooker after they are cooked.
3. When the mung beans are cooked, use a stirring rod directly in the pressure cooker to beat the mung beans into a paste.
4. Use a non-stick pan, put the butter in it and melt it. Be sure to use a non-stick pan. When the mung bean paste is fried in the later stage, because the mung bean is cooked before, it contains more water than the steamed one, so it needs to be fried dry. , It takes a long time, use a non-stick pan to avoid sticking the pan.
5. After all the butter has melted, pour the mung bean paste into a non-stick pan, mix it with the butter evenly, add sugar, and stir fry together. The purpose is to dry the water.
6. Stir constantly and stir fry. Use a low heat to slowly fry the water until the mung bean paste can become a ball without sticking. Because the mung beans in front of me were cooked, I fry them for about half an hour.
7. After frying the moisture, you can put it into the mold. You have to press it hard, otherwise it will be like me, and some lines will not be filled. But it doesn’t matter what you eat at home, it tastes great 😄
