1. Peel the mung beans and soak in water one night in advance. Rinse to dry.
2. Add water to the pressure cooker and put on the steaming tray.
3. Divide the mung beans into the plate
4. Put the divided mung beans on the plate into the pot. Press it for 20 minutes and it's OK.
5. Add a little oil to the non-stick pan.
6. Pour in mung beans, stir fry continuously, use low heat, but be careful to batter.
7. Add a little salt, chicken essence, and ginger foam.
8. Use a spatula to stir and fry until it becomes powdery.
9. Add the fried peanuts (to be crushed), pour into the plate, mix well and set aside.
10. Next is to make kueh skin,
11. Weigh 1650 grams of water first
12. Pressure cooker water
13. When the water is boiled to the point of boiling
14. Put smoked rice
15. At this time, the smoked rice has been dispersed, then put the sticky rice noodles and cover the pot and cook for 8 minutes. This step was missed.
16. Start the pot and stir with chopsticks.
17. Continue to stir quickly
18. Okay, pour it out into the sink
19. Knead the dough by hand
20. Constantly adding snow powder
21. Continue to add snow powder to knead the dough
22. Add a little oil and continue to knead the dough
23. Ok, now let the dough stand up
24. Prepare Kuehyin
25. The dough is divided into small balls and rounded, about 66 grams each
26. Make kueh skin
27. Served with red bean paste
28. Wrap one side first.
29. Make the other two corners, it looks like a triangle bag, and then put the kueh seal.
30. Let go of the printed kueh to avoid sticking together
31. Boil the water, steam it in the pot
32. Steam the pot on high heat for 8 minutes.
33. After steaming it to cool slightly, let it go and let it cool.
34. It's been half an hour, and it can overlap.
35. perfect
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