1. Soak mung beans overnight
2. Rub off the tofu skin with your hands
3. Rinse off with water, repeat back and forth several times, finish removing the tofu skin
4. Steam with water for 30 minutes, or use a pressure cooker
5. Stir with a blender, without a blender, you can use a spoon to mash it
6. Put it in a non-stick pan
7. Add butter and corn oil
8. Add rock sugar
9. Slow-fire stir-fry
10. If you don’t want to touch the mold with your hands and don’t have disposable gloves, you can pack it in a fresh-keeping bag, each 40 grams, and roll it into a circle.
11. Put the bean cake into the moon cake mold and press out the shape
Tips:If you want to save worry, you can buy peeled mung beans to make the molds without touching the oil or sticking.
