1. Soak the peeled mung beans overnight;
2. Put mung beans into the rice cooker, add water to two-thirds of the mung beans, the rice cooker selects the porridge function;
3. Add sugar to the cooked mung beans while they are hot, and mix well;
4. Put it in the chef's machine and make a puree
5. Sift the mung bean paste, add edible oil, fry a non-stick spatula in a non-stick pan, add the soaked and chopped dried cranberries and mix well;
6. Divide into 40 grams;
7. Dip a little fried glutinous rice flour on each surface to prevent sticking, put it into the moon cake mold and press out the pattern.
Tips:1. I don’t like sweetness very much. I feel that the amount of sugar is just right, not too sweet. You can increase or decrease the amount of sugar according to your taste.
And oil volume;
2. Put it in the refrigerator before eating, the taste is better.
