# Fourth Baking Contest and is Love to Eat Festival# Matcha Mung Bean Cake
1.
Soak the mung beans the night before and remove the mung bean skin the next day.
2.
Spread a layer of gauze in the steamer, put mung beans and steam for 30 minutes.
3.
Put the steamed mung beans in a pot, and use a spoon to crush the mung beans into mung bean paste.
4.
Put oil in the wok, put mung bean paste and sugar, and keep stirring to avoid sticking the pan.
5.
Divide mung bean paste into two portions, add matcha powder to one portion, knead evenly,
6.
Divide the two-color mung bean paste into 40-gram balls, put them in the mold, and press to form the pattern.
Tips:
For the oil used here, do not use oils with other odors, as this will cover the odor of mung bean cake itself and lose its original light taste.
