Mung bean cake

Overview

Mung bean cake with skin.

You can use a pressure cooker to cook it, or you can use a wok to cook it. The reason why I chose the pressure cooker is because the mung beans were not soaked and the mung bean powder came out when pressed (if you use a pressure cooker to press it, you must control the amount of water. If you are not sure, it is better to cook it in a wok).
After cooking, take out the mung beans and put them into a blender. Pour a little water and beat until pureed (put in the white sugar and beat together).
Then pour the butter and honey into the non-stick pan; add the butter, honey and white sugar according to your taste. The sweetness is just right. Stir-fry the mung bean paste over low heat for about 20 minutes (remember to use low heat). Stir-fry the mung bean paste until it becomes powdery until the silicone spatula does not stick to the mung bean paste.