1. Prepare the materials
2. Peel the mung beans, wash them, and soak them in water for more than 4 hours in advance (I soaked them the night before)
3. Clean the soaked mung beans and pour them into the pot
4. Add water that hasn't passed the mung beans to the pot (not too much water, just do not pass the mung beans), boil for about 20 minutes until the mung beans are cooked through (low heat and slow cooking, if the fire is too high, it will be easy to paste)
5. Put the cooked mung beans into the food processor
6. Add caster sugar
7. Use a food processor to beat into a delicate mung bean paste and pour it out for later use
8. Put butter in a flat-bottomed non-stick pan and heat to melt
9. After the butter has melted into a liquid state, pour in the mung bean paste and stir-fry on low heat until the butter is completely absorbed
10. Continue to fry for about 10 minutes, and fry until the mung bean paste becomes dry and battered, and let cool after being out of the pan.
11. The surface of the cold mung bean paste will be a bit dry, you can wear disposable gloves to knead it evenly
12. Divide the mung bean paste into 50g balls, this amount can make about 11
13. Brush the moon cake mold with a layer of oil to prevent sticking
14. Put the mung bean paste ball into the mold
15. Just press out the shape
16. After everything is done, put it in the refrigerator for half an hour for better taste
17. The prepared mung bean cake can not be eaten at one time, it can be stored in the refrigerator, but it should be eaten within 2-3 days
18.
Tips:1. Soak the peeled mung beans in water for several hours before boiling in the pot, which can shorten the cooking time of mung beans;
2. Do not use too much water to boil the mung beans, just slightly under the mung beans, so that the moisture of the cooked mung beans will not be too wet, and the frying time can be shortened at the same time;
3. It is best to use a non-stick pan for frying mung bean paste;
4. Put the prepared mung bean cake in the refrigerator, and the flavor will be better;
5. If the prepared mung bean cake cannot be eaten at one time, it can be stored in the refrigerator, but it should be eaten within 2-3 days.
