1. Use chopsticks to draw a circle into the sticky rice noodles and slowly add boiling hot water and stir evenly. Let the sticky rice noodles be cooked thoroughly, then add cornstarch, the green juice is diluted with water and added to the dough
2. After stirring, add a little oil and knead it by hand. Wrap with plastic wrap for later use. .
3. Soak the mung beans overnight and steam for half an hour. Stir-fry mung beans with oil, press into puree, add celery and salt.
4. Take an appropriate amount of dough and knead it into a bowl. Put in mung beans and wrap them. Put the wrapped kueh into the mold, and take it out after printing. Put the prepared green juice and peach kuih in hot water for 15 minutes.
5. After 15 minutes, you're done
Tips:1. The oil is added when kneading the dough to prevent sticky hands o(≧v≦)o
2. The fillings in the kuih can be changed according to personal preference, such as: glutinous rice; taro; leeks, etc.
3. The mung beans used must be soaked one night in advance, so that the mung beans will be soft
