• 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.

Optional for coloring

• Divide the dough into two equal portions and then transfer one portion out. Add around 5-8g matcha powder to the another portion and mix well.

Straining and Shaping

• Then transfer the mixture to a strain and press them with a spatula. You will see then come out from the small holes. This step can provide a super smooth and fine texture.
• Divide the mixture into smaller doughs around 30g to 40g and then wrap 10 filling if you prefer to have some. Shape with a mooncake mould or any other mould you prefer. You need to operate this step when the mixture is not hot but still warm.