1. Steam the mung bean flour in the pot for 20 minutes and sift.
2. Open the middle of the sifted mung bean powder and put the sugar in
3. Add a spoonful of olive oil and some warm water to melt the sugar first
4. Mix the mung bean flour thoroughly, but don't add too much water, like this, it's a bit scattered, and the color has turned emerald green.
5. Buckle the mung bean flour into the mold (I don't have a mold here, just buckle it on my dinner plate at home.). Pay attention to put some oil in the mold and seal with plastic wrap
6. Cover with plastic wrap and steam on the pot for 15 minutes
7. It will be out of the pan after 15 minutes, gently buckle it out, and cut it~
8. After letting cool, the mung bean cake is very tangible. The mung bean flour is grinded by myself. Mom said it was a bit rough, but it was very fragrant~
Tips:The ratio of mung bean flour to white sugar is 5:3. This ratio will not be very sweet or tasteless.
Mung bean cake is very beautiful, especially when it is dry in autumn.
