🫘 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 (Using powdered sugar is recommended for a finer texture) Milk (or Water): 1 to 2 tablespoons (Adjust moisture as needed) 🍳 Preparation 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 in the outer pot. Steam until very soft. While hot, mash into a fine paste with a spoon. 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. Add a little milk if it seems too dry. Sift for a Finer Texture: Let the stir-fried mung bean paste cool slightly, then sift it through a fine-mesh sieve to make the mung bean cake texture even smoother and more delicate. Shape and Mold: Divide the mung bean paste into equal portions. Press firmly into a mooncake mold or press. Invert to unmold. It's ready to eat (even better when chilled in the refrigerator)!