1. Wash 2 large handfuls of barley and 1 large handful of mung beans, put them in a pressure cooker and add plenty of water. After high pressure SAIC for 2 minutes, change to low fire for 5 minutes and then turn off the heat.
2. Let it open for ten minutes, add sugar and stir until it melts
3. Pour a part out and use a blender to beat into mung bean paste
4. Soak the agar in cold water for 10 minutes in advance, add it and cook until the agar is completely melted
5. Pour it into the melter and put it in the refrigerator to cool until hard
6. Then raise the pot, add sugar water and add agar to dissolve
7. Pour on top of mung bean cake
8. Put some of the mung bean and barley from the front and put it in the refrigerator until it is hard.
9. Just cut into pieces
