Ingredients
The following ingredients have 4 Servings
- 250 g yellow mung beans ( ,unshelled mung beans)
- 40 g butter
- 50 g vegetable oil
- 110 g sugar or more if needed ( ,you can slightly adjust this amount)
- a small pinch of salt
- 5-8 g matcha powder (I use 5g)
Instruction
- Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.
- In a high pressure cooker, add clean water to slightly cover the mung beans and cook with a bean procedure until the beans are soft and easy to smash. Then smash them with a spatula until a smooth and fine mixture. Transfer it to a non-stick pan.
- Add pinch of salt, butter and vegetable oil to the mung bean mixture. Heat over medium slow fine and keep stirring in the process. Add sugar when the oil is well absorbed. Keep stirring until they can sticky together easily. Turn off the fire.
