How to make mung bean mooncakes with skin

• 1.Wash the mung beans, pour them into a pot with water and cook (about half an hour)
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  2.Drain the water from the cooked mung beans.Add some sugar to the excess mung bean soup in the pot and put it in the refrigerator to make iced mung bean soup

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  3. Pour a little corn oil into the wok and cook the oil for seven minutes.Pour the drained mung beans into it and add an appropriate amount.Fry the white sugar into a dry paste

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  4.Pack the fried mung bean puree Put it in a glass crisper, let it cool and put it in the refrigerator, and keep it in the refrigerator for 2 hours

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  5. While waiting, fry the glutinous rice noodles until cooked.Do not pour oil into the wok.Fry slowly over low heat (about 5 minutes).Pour the fried glutinous rice noodles into a plate and set aside.

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  6. Make some more stuffing, pour a little corn oil into the pot, fry a few peanuts, let cool, and then rub the peanut skins clean

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  7.Rub clean peanuts, peeled walnuts and a little crushed sesame seeds

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  8.Pour peanuts, walnuts and sesame seeds into a garlic mortar and mash them

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  9.Pound the peanuts, walnuts and sesame seeds into a puree, and you can directly squeeze them into balls when making fillings

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  10. Take out the mung bean puree and knead it into a ball.The filling is also rolled into a ball.The filling is a bit dry and cannot be kneaded.Can only be grasped

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  11.Put the mung bean balls into the fried glutinous rice noodles and flatten them

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  12.Pick up the flattened mung bean cake and put the filling in the middle, hold it tightly and knead it into a ball.

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  13.Put the stuffed mung bean balls into the mold and press out the pattern

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  14.This is the mung bean mooncake pressed by the mold.Make everything in the order of Figure 12 to Figure 14 mung bean mooncakes, and put them in the freezer of the refrigerator for 1 hour before eating.They are a little sandy and a little cold and delicious

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  15.Picture of finished product

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  16.Breaked finished picture