Green Bean Cake
1.
Wash the peeled mung beans and soak for 6 hours
2.
Remove the soaked mung beans
3.
Put it in the pressure cooker, add milk and appropriate amount of water, boil the steam on high heat and turn to low heat for 5 minutes
4.
Put mung beans into the wall breaker
5.
Crush, if you can’t stir, add some water
6.
Put the mung bean puree in a non-stick pan, fry until thick, add butter, sugar and maltose, and fry until it can be grouped
7.
Add crumbled cranberries
8.
Stir well
9.
Divide the mung bean paste into 12 equal parts and round them
10.
Use moon cake molds to print patterns
11.
Finished picture
12.
Finished picture
Tips:
1. Don't put too much water when stirring mung bean puree, the wall breaker can be stirred
2. Mung bean cake is eaten after refrigerating, the taste is better