1. Wash the peeled mung beans until the water is clear, then soak in water for 4-6 hours.
2. Drain the soaked mung beans, put them in an electric pressure cooker, pour water 2cm higher than the mung beans, and press the bean / tendon button to start cooking.
3. After cooking and exhausting, you can open the lid and stir the mung beans to form a sand. (There is no pressure cooker. For ordinary cooking, put more water in it, and cook for at least 1 hour. Cook until it is overcooked so that it won't have a beany smell.)
4. Pour the mung bean paste into a non-stick pan, add butter, and sauté over medium heat.
5. Stir-fry until the water is a bit dry, add corn oil in 3 times, each time the oil is completely absorbed, do not pour the oil in at once, otherwise it will be oily.
6. Stir fry, fry until the lines are obvious, add sugar at a time, turn to low heat and fry
7. Stir-fry until the sugar melts, add honey and stir-fry. (If you don't have honey, you can use sugar instead, adding honey has a more flavor.)
8. Don't stop frying, and it's good to cook until it's three times sticky. (Non-stick pan, non-stick spatula, non-stick hand.)
9. Very soft state.
10. Put it in a large bowl, put a plastic wrap on the surface and let cool. (This will prevent perspiration from dripping in.)
11. Let it cool and put it in the refrigerator. The finished product is about 1550 grams. (It is best to use it up in sealed refrigeration in 3 days, and freezing can be used for one month.)
12. Very delicate and delicious. My daughter and I stole a big piece after we were fried.
13. It can be used to make egg yolk cakes, moon cakes, etc., and has many uses.
