1. Soak the peeled mung beans in clean water overnight, about eight hours
2. Pot in cold water, steam on high heat for 50~60 minutes, ready to be cooked
3. Press the mung beans into a puree while it's hot
4. Then add half of the caster sugar and half of the corn oil and mix well
5. At this time, the mung bean paste is relatively thin
6. Turn on a small fire, put the remaining corn oil in the pot, and pour the pressed mung bean paste
7. Pour in the remaining fine sugar
8. Keep stirring until the mung bean paste is dry and can be huddled
9. Pour out and let cool
10. Divide the cold mung bean paste into 50g balls
11. Put it into the moon cake mold and compact it by hand
12. Buckle back on the plate and press it lightly
13. A beautiful mung bean cake is ready
Tips:1. Be patient when frying mung bean puree. I used it for about an hour, and the whole process was low.
2. The water used to soak mung beans must be at least 2 cm longer than mung beans, because mung beans will absorb water
3. The ingredients for making mung bean cakes are basically bought in supermarkets, and you can also buy them online
