🫘 Traditional Old-Fashioned Mung Bean Cake (Melts in your mouth Ice Cake)

💡 Ingredient Preparation Shelled Mung Beans: 200g Unsalted Butter (or vegetable oil/traditional lard): 50g Powdered Sugar: 40 to 50g (powdered sugar is recommended for a finer texture) Milk (or water): 1 to 2 tablespoons (adjust moisture as needed) 🍳 Steps Steam the Mung Beans: Wash the shelled mung beans and soak them in water for 1 hour. Drain and place in a rice cooker with 1.5 cups of water. Steam until soft. While hot, mash with a spoon into a fine mung bean paste. Mix in Fat and Sugar: Heat a pan and add melted butter. Pour in the mung bean paste and powdered sugar. Stir-fry over low heat until well combined and the fat is fully absorbed. If it seems too dry, add a little milk. Sift for Texture: Let the stir-fried mung bean paste cool slightly, then sift it through a fine-mesh sieve. This will make the mung bean cake texture even finer and smoother. Mold into Shape: Divide the mung bean paste into equal portions. Press firmly into a mooncake mold or press. Invert to unmold. It's even better when chilled in the refrigerator!