How was the ancient mung bean cake made?

400g peeled mung beans

Fine sugar150g

Butter100g

The practice of ancient mung bean cake

Soak mung beans in water the day before (put them in the refrigerator to dry water every day in summer)

Steaming in a pot filled with gauze (steaming over high fire for 30-40 minutes)

Press the steamed mung beans into mud (you can rub them with a rolling pin)

Melt 30 grams of butter in a wok, add half of mung beans, then add the remaining butter and mung beans and stir fry slowly.

After the mung bean completely absorbs the butter, add sugar and continue to stir-fry until all the water evaporates (you can sieve it if you want a delicate taste)

Take it out and knead it evenly by hand and press it into the mold.