1. Wash the peeled mung beans and soak them in water for one day. I have soaked for 10 hours at a room temperature of 31 degrees in summer.
2. During the period, I need to wash and change the water frequently, I change it every 2.5 hours on average
3. Wash the soaked mung beans, drain and set aside
4. Put enough water in the pot, put the mung beans in the plate, steam them over water, bring to a boil on high heat, turn to low heat and steam for 40 minutes
5. Steamed mung beans, put them in twice with a cooking stick and beat them into a puree (about 1 minute)
6. Put butter in a flat-bottomed non-stick pan, melt over medium heat, add corn oil
7. Add mung bean paste and stir fry
8. Stir-fry until slightly dry, add maltose and caster sugar, turn the heat to low, and stir fry constantly to prevent the bottom from sticking
9. Stir-fry until it can be formed, turn off the heat and let cool (the whole frying process is about 15-20 minutes)
10. Prepare the filling, 25 grams of mung bean paste, 15 grams of filling, press the mung bean paste into a pie shape, and put the filling in the middle
11. Use a squeeze method to wrap the filling
12. Brush the mold with instant oil to avoid sticking. Put the wrapped mung bean cake into the mold and press it for shaping.
13. After being pressed, demoulded and ready to be eaten after refrigerating
Tips:1. There is some green bean paste with a little matcha powder behind me, which is not very delicious personally;
2. Because the bean paste filling is not enough at home, I used pineapple filling, which is also delicious!
