1. Wash the peeled mung beans, add more water and soak for about 4 hours.
2. Pour out the water used to soak mung beans.
3. Pour the soaked mung beans into the rice cooker and add 350ml of water (the water is a little bit higher than the mung beans).
4. Press the cooking button.
5. The cooked mung beans are crushed with a rice spoon.
6. Pour mung bean puree into a non-stick pan, add butter, sugar and corn oil.
7. Stir fry on low heat until the mung bean paste does not stick to your hands, then turn off the heat.
8. After airing for a while, put the mung bean paste into the moon cake mold and press to form the sweet and delicious mung bean cake.
9. The taste is delicate and creamy, and because of the addition of butter, it has a slight milky fragrance.
Tips:The amount of granulated sugar is for reference only. Those who like sweet can appropriately increase the amount of granulated sugar; I have made the pressure cooker version of mung bean and lotus paste filling before. For those who like, please refer to http://home.meishichina.com/recipe-191655 .html
