1. Wash the mung bean kernels, put them in a pressure cooker and boil them, add pressure pump for about 10 minutes after steam
2. Crush the cooked and rotten mung bean kernels in the pot into sand, add appropriate amount of sugar before crushing (mung bean kernels are hot, and the sugar is very good)
3. Sieved
4. Add appropriate amount of cooked salad oil and knead into a ball
5. Divide into 20 small groups
6. Mould\oil paper
7. Finished product
8. Steamed mung bean flour, clumped and crushed
9. Sifted cooked flour
10. Milk and sugar
11. Add milk + sugar + appropriate amount of salad oil and knead into a ball
12. Divide into small groups
13. Finished product
Tips:Mung bean flour is steamed and cooked in a relatively short time, but there is no mung bean kernel
