The traditional mung bean cake, the scent of sesame oil can be used for three days. It is a delicious taste that can be tasted during childhood festivals. Now, you can do it yourself, but you can’t say the happiness feeling~
Peel the mung bean soaked in water for one hour, rinse it off, add some water to the water to dry it, and let the bean bloom (boiled in a small fire and cook for about an hour).
Dip the cooked mung bean into a mud with a shovel or use a cooking machine to make it delicate. Use a non-stick pan to add butter (I think butter has another flavor, prefer traditional flavor or preserve sesame oil), sugar mixed mung bean paste Do not stick to the bottom of the pot, slow fire in the middle of a small fire.
Divide into 16 equal parts, wrap the fluffy pine or your favorite filling, and use the mold to press out the pattern you like (my 50g mold). Put it in the refrigerator for more than an hour, the flavor is better.