1. After washing the peeled mung beans, soak for more than 12 hours.
2. Remove 12 soaked peeled mung beans. Drain the water.
3. Put the peeled mung beans in a steamer and steam for 40-50 minutes.
4. Press the steamed mung beans into a bean paste shape.
5. Put vegetable oil in the pot and pour the pressed peeled mung bean paste. Stir fry until thick.
6. When the peeled mung beans are viscous, add fine sugar and continue to fry.
7. When the water is about to fry, add the dried rose petals and continue to fry.
8. After the skin mung bean paste cools down, make the skin mung bean paste into a muddy ball.
9. Knead the rose bean paste into small balls. 20 grams of a bean paste
10. Knead the skin mung bean paste and put the bean paste in the center.
11. Wrap the skin mung bean paste and red bean paste, and then round.
12. Put it into the moon cake mold, press the four corners and buckle it out.
13. Finished picture
Tips:1. Peeled mung beans must be soaked in water overnight.
2. Steam the peeled mung beans with water, or press it with a pressure cooker, or break it with a wall breaker.
3. If you can't finish eating the peeled mung beans, please wrap them and store them in the refrigerator.
