1. Soak the peeled mung beans with more than twice the amount of water for more than 6 hours. I soaked it the night before, and it was fine the next morning. Keep refrigerated in summer.
2. Wash the soaked mung beans several times, drain the water, put it in a pressure cooker, and steam for 20 minutes in a separate steamer, or about 1 hour in a normal steamer.
3. It can be kneaded into powder.
4. The mung beans and milk were broken up with a wall breaker. I used a blender. I couldn't mix them. Instead, I used a rolling pin to break them up.
5. Put butter in a non-stick pan and heat it to melt.
6. Pour the mung bean paste, stir continuously with a silicone spatula over a low heat, and the mung bean paste absorbs the butter.
7. Next, add sugar and honey, stirring constantly.
8. Stir fry until it becomes a dough, the surface is smooth and the hand feels hard, turn off the heat.
9. Put the mung bean paste in a basin and add the chopped cranberries in advance.
10. Use a silicone spatula to help stir evenly, or wear gloves to grasp evenly.
11. The mung bean paste is divided into 35g small dumplings. Use a mold to shape it. The mold should be painted with a thin layer of oil to prevent sticking. I used a 50g moon cake mold.
12. The mung bean cake should be covered with plastic wrap or packed in a box. The exposed mung bean cake is easy to crack. If it is eaten within 24 hours at room temperature, the taste will be better if refrigerated.
Tips:The mung beans must be soaked before being steamed. The formula can make 20 mung bean cakes.
