1. Soak the peeled mung beans overnight.
2. Put it in a pot and steam for an hour until it can be crushed, or a pressure cooker saves trouble.
3. Sieve, more delicate.
4. Add sesame oil and mung bean paste and fry slowly over low heat, keep turning until it is faster to dry, add honey, and measure it by yourself. I think many of them are different, so just taste it with your mouth and continue to stir until it is quick to dry. Take it out from time to time.
5. After finishing, you can hug together.
6. Just press it out with a mold.
Tips:It was too dry and I added some water, so next time I just cook it in a pressure cooker.
