# Fourth Baking Contest and is Love to Eat Festival# Mung Bean Cake
1.
Wash the peeled mung beans repeatedly and add water to the refrigerator to soak overnight;
2.
Take out the mung beans from the refrigerator and drain them and put them in a microwaveable container. Use chopsticks to evenly place the mung beans on the surface, add a little water, cover tightly and put in a microwave oven on high heat for 6 minutes until mung beans are soft and waxy; , After the first bite, stir the mung beans evenly. After spreading out, add water to the jack and put it in the microwave oven on high heat for the second time for 3 minutes)
3.
Use a blender to separate the steamed mung beans into fine mung bean paste;
4.
Pour 1/3 corn oil and sesame oil into a non-stick pan to heat, add 1/3 maltitol and stir evenly, then add mung bean paste and stir-fry until the sugar melts. Continue this step twice until all the mung bean paste is fried Stir evenly until it forms a dough, turn off the heat and take it out and let cool; (add oil and sugar in 3 times, stir well each time)
5.
Knead the air-cooled mung bean paste into equal small balls, put them into the moon cake mold, press hard, then gently squeeze out the mold, evenly place it in a container with a lid, it can be eaten immediately, or it can be sealed and put in Refrigerate in the refrigerator and take as you eat.
