1. Soak the mung beans overnight, squeeze them in a pressure cooker, add the red sugar, mix well, and set aside.
2. Mix flour and yeast, slowly pour in warm water, and stir with chopsticks while pouring into a flocculent shape.
3. Knead the dough until the surface is smooth, cover it with a lid or plastic wrap, and leave it in a warm place to ferment to double its size.
4. Exhaust the fermented dough, knead it until the surface is smooth, and cut it into dough pieces of the same size.
5. Roll the small agent into a bun wrapper and wrap it in the filling.
6. Put the wrapped buns in a steamer with a damp cloth, with a space between them, because they will get bigger when they are steamed.
7. Proof twice to double the size.
8. Bring water to a boil on high heat, steam on medium heat for 15 minutes, turn off the heat, simmer for 5 minutes, then remove the lid.
9. Smooth and round.
10. Nutritious and delicious.
Tips:1. In a pot under cold water, keep the water on medium heat and steam for about 15 minutes after the water is boiled.
2. After steaming, simmer for 5 minutes before removing the lid. When opening the lid, be careful not to drip the water on the noodles.
