Mung bean cake

Overview

Make a delicious mung bean cake to cool you down in this hot summer.

Soak the peeled mung beans overnight, then steam them in the rice cooker mode. After soaking the mung beans overnight, there is no need to add water to steam the mung beans.
After steaming, add two tablespoons of sugar while it is still hot and stir evenly.
Use a spoon to crush the mung bean puree.
Place in a food processor and blend into a fine paste.
Have 2 to 3 pieces of butter ready.
Pour the mung bean puree into the milk pot.
Pour the butter cubes into the mung bean puree, stir constantly with a spoon over high heat to prevent the pot from sticking, and allow the yellow mud to slowly melt into the mung bean puree. Use a spoon to constantly stir the mung bean puree.
Stir-fry until the mung bean puree can form a ball and stick to the spoon and cannot fall off. Pour it out to cool and put it in the refrigerator to refrigerate for better shaping. Knead the mung bean into small balls.
Put it into the mold and press it into shape. I can also add cranberries in it.
A summer snack is ready. You can put matcha powder in it for a unique flavor.