Step 1
I bought peeled mung beans, washed them, and soaked them in water from around 11 AM to 2 PM. I changed the water three times during this process.
Step 2
I originally planned to use an electric pressure cooker, but since I wasn't sure how much water to add, I simply steamed them directly. I lined a cheesecloth, spread the soaked mung beans evenly, and steamed them over high heat for 15 minutes, then medium heat for 10 minutes. Peeled mung beans are easier to cook after soaking. They should be easily mashed with your fingers.
Step 3
I didn't have a high-speed blender, so I mashed them with a spoon. They're not perfectly smooth, but I think it's acceptable. I mashed them in several batches.
Step 4
Prepare white sugar, maltose, a mold, and a non-stick pan. (The maltose wasn't photographed.) Heat a non-stick pan over low heat, pour in the white sugar, maltose, and cooking oil, and melt them slightly. Then pour the mashed mung bean paste into the pan. Cook over low heat, stirring constantly, until the mixture is relatively dry and can be formed into a ball.
Step 5
After cooling, I prepared a little oil for easier unmolding. However, it's not actually necessary, as oil was added during the frying process.
Step 6
Take a small piece, about 35 grams (I didn't weigh it). Roll it into a ball. It's easier to roll when it's warm; it gets a bit dry when it cools. Line the ball with absorbent paper, then press it into shape using the mold.
Step 7
The beautiful and delicious mung bean cake is now complete!
