1. Soak mung beans 12 hours in advance, change the water every 2 to 3 hours
2. Wash the mung beans, put gauze in the steamer, pour the mung beans in water and steam for 50 to 60 minutes. After steaming, use the fruit juice machine to shake the juice head into mung bean paste
3. Prepared butter 110 grams maltose 60 grams caster sugar 100 grams
4. Heat a non-stick pan, add butter and mung bean paste, and stir-fry so that the mung beans can fully absorb the oil. When the mung bean paste is slightly dry, add maltose and fine sugar, and continue to stir fry until it can form a dough. If possible, it is best to sift through a sieve, so that the mung bean paste is more delicate
5. After frying, let cool, divide the mung bean paste into 2 portions, add 10 g of matcha powder to one portion and mix well. Divide the 2 portions of mung bean paste into 50 g-sized doses respectively, apply a little oil to the mold, and then put it in the mold and press it
6. The prepared mung bean cake tastes better after putting it in the refrigerator
