1

Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.

2

Cook the mung beans until they are soft and easy to smash. Then smash them with a spatula until it becomes a smooth and fine mixture. Transfer it to a non-stick pan.

3

Add a pinch of salt, butter and vegetable oil to the mung bean mixture. Heat at a medium temperature and keep stirring throughout the process. Add sugar when the oil is well absorbed. Keep stirring until they can stick together easily.

4

Divide the dough into two equal portions. Add the matcha powder to one of them and mix well.

5

Then transfer the mixture to a strainer and press them with a spatula. You will see them come out from the small holes.

6

Divide the mixture into smaller dough balls (around 30 g to 40 g) and then add filling (if you’d like!). Shape the cakes when the mixture is no longer hot, but still warm!