Homemade mung bean cake

First, soak the mung beans in water for two days. To prevent the beans from going bad, you can keep them refrigerated in the fridge.

Gently press the soaked beans with a rice spatula in a rice cooker, and the skins will come off easily.

See if it's very clean; a few mung bean skins won't hurt.

Put the peeled mung beans in the rice cooker and press the cook button, cooking until there is no water left.

Use a blender on the mung bean paste setting to process the cooked mung beans. Pour the ground mung bean paste into a large bowl, and weigh out the butter and sugar.

Heat the pan, add the butter and stir-fry until melted, then add the sugar and stir-fry until melted.

Finally, pour in the mung bean paste and keep stirring, because mung bean paste easily sticks to the pan. It's best to use a non-stick pan!!

Stir-fry the mung bean paste until there is no moisture, and the spatula meets resistance when stirring. When it is no longer in the initial liquid state, the mung bean paste is done.

Let the mung bean paste cool and refrigerate it for a while, this way the mung bean paste will be easy to shape. Take out the mung bean paste and divide it into equal portions.

Press out the patterns with a mooncake mold.

Haha, succeeded!