1. Mung beans are soaked in clean water one night in advance, washed, and dried.
2. Put it in a steamer covered with gauze and steam.
3. Press the steamed mung beans into puree, I use this mold in 3 minutes! (You can use the cooking spatula to put it in the pot and it's also very convenient.)
4. Put the butter in the hot pan to melt it, pour into the mung bean paste, stir fry with a spatula over medium and low heat.
5. Stir-fry until the oil is completely absorbed, add sugar in the mung bean paste, and continue to stir-fry.
6. When the mung bean paste is fried, it feels much less than before. When you turn it over with a spatula, you can see that the mung bean paste is very dry.
7. Strain the mung bean paste after a while to cool.
8. The sieved mung bean paste is very fluffy and delicate!
9. If you like the taste of matcha, you can add matcha powder in half, and add 8 g of matcha powder to 300 g of mung bean paste.
10. Randomly knead two different colored mung bean pastes into small potions.
11. Put it into the moon cake mold and paste the whole mold! (Before putting the mung bean paste into the mold, brush a layer of cooked salad oil on the inside of the mold)
12. First prepare a clean mat, (I use a baking pan to operate it.) Put the mold mouth down, press the handle of the mold forcefully with your right hand, and leave it for 30 seconds.
13. A complete mung bean cake is ready.
14. Use the same method to make all the mung bean cakes.
15. Both flavors are ready.
Tips:1. The mold I use is 50 grams, and you can choose the size of the mold according to your preference.
2. For frying mung bean paste, it is better to use a non-stick frying pan.
