Original Mung Bean Cake
1.
The peeled mung beans are simply washed and soaked in enough water for 4 hours. If it is winter, it may take 7-8 hours
2.
Put the soaked mung beans in an electric pressure cooker, add appropriate amount of water, about 1 cm above the height of the mung beans, cook for 15 minutes, and easily crush the mung beans with your hands. -50 minutes
3.
Put the cooked mung beans in a food processor 2-3 times and break them up, so that the beating is very delicate and you don’t need to sieve.
4.
Put the mung bean paste into a non-stick pan and heat it over a medium-low heat, add sunflower oil in 2-3 times, each time the mung bean paste absorbs the oil before adding
5.
Add white granulated sugar and maltose to mung bean puree at one time. It may feel a little runny at first, just keep stirring for more than ten minutes.
6.
Fry the mung bean paste until it doesn’t stick to the silicone spatula, just grab it with your hands and turn off the heat.
7.
Divide the mung bean paste into 30 grams each and divide it into more than 30 evenly
8.
You can put a little oil on the flower piece of the moon cake mold, put the mung bean paste into the mold, and press it out.
