1. Wash the peeled mung beans and soak in water for more than 4 hours to fully soak the hair
2. Add appropriate amount of water into the pressure cooker, cover, cover and cook on high heat until SAIC, turn to medium and low heat for 30 minutes, then turn off the heat and let the gas flow naturally
3. Press it into a puree with a spoon
4. Then sift the mung bean paste to make the mung bean paste more delicate.
5. Put cooking oil in a non-stick pan
6. Add mung bean paste and sugar and start to stir fry
7. Stir-fry the mung bean paste until it is a non-stick pan.
8. Let dry until slightly warm, chop the cranberries, knead into the bean paste, mix well
9. Divide into the same size agent and knead round (my 50g each)
10. Put in the moon cake mold
11. Press to form, put the prepared mung bean cake in the refrigerator, sealed and refrigerated, the taste will be better after refrigeration
Tips:1. Steaming beans in a pressure cooker takes less time than cooking and is soft.
2. The amount of sugar can be increased or decreased as you like.
