1. Soak the peeled mung beans for 6 hours, spread in a steamer, and steam for 50 minutes on medium heat.
2. Steamed and pressed into a puree. Heat the butter in the pan until it is liquid, pour the mung bean flour into the pan, and stir-fry until the butter is completely absorbed. Add sugar and stir-fry evenly. Stir-fry on low heat for 15 minutes, stir-fry until the water content of the mung bean paste becomes less, then take it out of the pot and let air dry.
3. Spread a little oil on the palm, take 30 grams of mung bean paste, and round it.
4. Put it into the mold and press to release it.
5. Better results after refrigeration
