1. Rinse the peeled mung beans and soak them in an appropriate amount of water for more than 4 hours.
2. Pour out the excess water (the water level should be slightly higher than the beans) into the pressure cooker, cover and valve on high heat SAIC, turn to medium and low heat for 20 minutes, turn off the heat and let it cool naturally
3. Select the non-porous filter element for the juice machine
4. Fill in mung beans
5. The mung bean paste is very delicate, so you don’t need to sieve it
6. Pour into a non-stick pan, add corn oil, sugar, and condensed milk, stir fry over low heat
7. Fry the mung bean paste to a non-stick pan, add maltose when the moisture decreases and continue to stir fry
8. Until the maltose is absorbed, take it out and let it cool
9. Leave about 200 grams of green in the pot, take out the cooled bean paste, add 30 grams of sugar rose and stir fry evenly
10. When the bean paste is not hot, divide the original bean paste into 30g rounds and the rose bean paste into 20g rounds.
11. Take a portion of the original flavor and shape it into a small bowl
12. Pack a rose bean paste
13. Slowly close your mouth and round it
14. Put in the mold
15. Squeeze the mold and demold, the mung bean cake with rose sauce core is ready
Tips:1: Don't use too much water when steaming mung beans, otherwise the mung bean paste will have a lot of water and it will be hard to fry.
2: Because condensed milk is added, the amount of sugar should not be too much. When the rose filling is used up, it can be made into original flavor directly. The size of 30-50 grams is up to you.
3: After the mung beans are steamed, they can be broken up with a blender, or crushed with a spoon, but it takes a little effort.
