1. Make the filling first: soak the peas 3 or 4 hours in advance
2. Add water to the pressure cooker, the amount of water is higher than that of peas
3. Press for about 40 minutes
4. The pressed peas are still relatively complete
5. Roll repeatedly with a spoon
6. Until it's muddy
7. Serving and letting cool
8. Add candied dates
9. Chop into fines, knead into the bean paste
10. Divide into small balls
11. Making ice skin: a mixture of glutinous rice flour, rice flour, and orange flour
12. Pour the milk and stir evenly, add corn oil at the end
13. Put it in the steamer and steam for about 5 minutes after boiling
14. Let the steamed dough cool at room temperature
15. Add matcha powder
16. Knead
17. Start package: take a small piece of ice skin and make a nest
18. Put the filling
19. Push up gently with your fingers
20. Gradually close
21. Fill in the mold
22. Undercut
23. Using 50 grams of moon cake molds, we made a total of 6
24. The peas are not peeled, and the filling does not need to be too delicate, so that the nutrition is more comprehensive
25. Matcha powder is sugared, and the filling borrows the sweetness of dates, so no extra sugar is added
26. With a cup of homemade milk tea, breakfast and afternoon tea are good
