Mung bean paste filling

Overview

The prepared mung bean paste filling can be eaten directly or made into snacks

Tags

• home cooking
• homemade sauce
• corn oil
• mung beans
• white sugar
• water

Ingredients

Steps

1. 1 Soak the mung beans one day in advance, change the water several times in between, put it into the electric pressure cooker and add a finger-high amount of water, and press for about 20 minutes (you can add less water as I want to keep the mung bean soup, so I added more water)

   

2. 2 Use a colander and a spoon to filter out the mung bean water, and try to drain it as much as possible

   

3. 3 Add appropriate amount of sugar to the drained mung beans and grind them with a food processor

   

4. 4 Beat the mung bean paste, put it in a non-stick pan, and prepare to fry

   

5. 5 Add a little corn oil and sugar, keep frying over low heat

   

6. 6 Keep stirring the mung bean paste during this period

   

7. 7 Keep the fire low until the mung bean paste is fried into a ball and is relatively dry

   

8. 8 Pour into a bowl, cool thoroughly and keep refrigerated. Eat as soon as possible