Guoyu homemade mung bean cake

Overview

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Soak mung beans for 12 hours in advance and change the water every 2 to 3 hours
Wash the mung beans, put gauze in the steamer, pour in the mung beans and steam for 50 to 60 minutes. After steaming, use the fruit juicer to shake the juice head into mung bean paste
Prepare 110 grams of butter, 60 grams of maltose, 100 grams of fine sugar
Heat a non-stick pan, add butter and mung bean paste, stir-fry constantly to allow the mung beans to completely absorb the oil. When the mung bean paste is slightly dry, add maltose and fine sugar, and continue to stir-fry until it can be formed into a ball. If possible, it is best to sift it once, so that the mung bean paste comes out more delicate
After frying, let cool. Divide the mung bean paste into 2 portions. Add 10 grams of matcha powder to one portion and mix well. Divide the 2 portions of mung bean paste into 50-gram portions. Apply a little oil to the mold, then place it in the mold and press it
The prepared mung bean cake will taste better after being refrigerated