1.
Soak the peeled mung beans in clean water for more than three hours (soaking for more time is okay) change the water 1-2 times in the middle to prevent peculiar smell, especially in summer.
ps: If you don't buy peeled mung beans, you can also use mung beans. Soak the mung beans for 24 hours and keep them in the refrigerator. Change the water at least 3 times in the middle. Then rub the mung bean skin off with your hands.
2. After washing the mung beans, place them in a steamer covered with gauze and steam for 40-60 minutes on medium-high heat.
3. Mung beans are steamed until they can be crushed into powder with fingers.
4.
Put on disposable gloves to crush the mung beans, and sieving them while they are hot, the mung bean cakes made after sieving are more delicate. In other words, this is really a very cruel process.
ps: If you don't want to go through the self-abuse process of crushing and sieving, then another method is to directly add some milk or whipped cream to the steamed mung beans and break them up, and then fry them with butter.
5. Put butter in a non-stick pan and melt the butter over medium-low heat. (The butter is more fragrant. If there is no butter, you can use corn oil, olive oil and other oily alternatives, but the taste will be different.)
6. Pour in the chopped mung beans and stir-fry for 1 minute, then pour in the maltose and white sugar, and continue to stir-fry, just a little bit higher than the low fire.
7. Keep frying
8. Fry to a non-sticky state. Don’t fry too dry. Control the viscosity yourself. In the picture, I fry a little bit dry, so it’s not easy to operate when demoulding later.
9.
You can make 9 of them with a 50g mold. If you want a richer taste, you can add fillings in the middle, such as red bean paste, taro puree, jujube puree, and lotus paste. You can also sprinkle some chopped cranberries and mix well.
When the mold is in use, apply a little cooked oil on the inner wall to make it easier to demold, or apply a little cooked oil on the palm.
The finished product can be stored in the refrigerator for better taste.
