1. Pour the peeled mung beans into the basin and wash with water
2. Then pour in water and soak for 8 hours. Xiaopang is soaked one night in advance. The soaked mung beans will be easier to steam when steamed. If they are not soaked, it will be difficult to steam when steamed.
3. Soaked peeled mung beans can see a noticeable swelling feeling
4. Add about 120 grams of water to the soaked mung beans, and the water can be increased or decreased appropriately.
5. Cover with plastic wrap and steam until it can be easily crushed. If it is not crushed, steam it again. This process takes about 30 minutes, depending on the pot used.
6. Press all the steamed mung beans into puree for later use
7. Boil small water and prepare a non-stick pan. Here you need to prepare a deep pan. Xiaopang used too shallow and difficult to operate. Pour the butter into the pan and melt it on low heat.
8. Stir-fry mung bean paste and butter evenly
9. Add fine sugar and maltose and continue to stir fry over a low heat. If you want to stir continuously, the effect of using a non-stick pan is reflected here. It is easy to set the bottom with a normal pan, so in order to facilitate the operation, you can directly use non-stick. Pan operation.
10. Stir-fried mung bean paste and let it cool for later use.
11. After it is cool, weigh 25 grams of the filling and knead it into a ball shape
12. Prepare the mold, prepare some vegetable oil, and use a wool brush to make anti-sticking treatment on the surface of the mold
13. Put the mung bean ball into the mold and press to remove the film.
Tips:1. It is recommended to use a non-stick pan for the made pot, which will be convenient for operation.
2. Peeled mung beans must be soaked for more than 8 hours in advance to make it easy to steam.
