1. Wash the peeled mung beans
2. Soak in clean water for a few hours
3. Put the soaked mung beans on a plate and place in a steamer, steam for 15 minutes, and steam until the mung beans are soft and rotten
4. Put the steamed mung beans into the food processor; grind them into puree
5. Put the ground mung bean puree into the bread bucket; start the "Jam" program of the bread machine to stir
6. When the mung bean paste is stirred and fry until the moisture is reduced, add sugar
7. Add butter
8. Until the mung bean juice is collected and condensed into a mass; take it out and put it in a container, and cover the surface with plastic wrap to prevent dry
Tips:1. To make mung bean filling, you can replace the butter in the ingredient list with vegetable oil, but the filling with butter is more milky.
2. The prepared mung bean filling should be stored in plastic wrap or a sealed container to avoid dry skin on the surface.
3. The finished product is about 350 grams.
