Preparation

• step 1

  Soak 200g shelled mung bean in water in a bowl for 4hr

• step 2

  Pour 1,000g water into the mixing bowl

• step 3

  Put on the steamer set with the mung bean inside, steam it at 40min/120℃/REV1, and clean the mixing bowl

• step 4

  Put the cooked mung bean, 60g unsalted butter, 20g powdered rock sugar, and 40g honey into the mixing bowl

• step 5

  Put on the measuring cup, and grind the ingredients into paste at 2min/REV8

• step 6

  Add 40g crushed dried cranberries

• step 7

  Without the measuring cup, fry the ingredients at 10min/105℃/BREV4

• step 8

  Take out and cool the mung bean mash, add 40g crushed dried cranberries, and mix them uniformly

• step 9

  Rub the mixture into a ball weighing about 30-40g and form it with a 50g mould

• step 10

  Ready for enjoyment or refrigerate it into a refrigerator and enjoy it as needed