1. Steam the mung bean flour for 30 minutes, take it out 2-3 times and stir slightly with chopsticks
2. The steamed mung bean flour will become lumpy, stir it slightly with chopsticks and then sift it twice
3. Add 40 ml of milk to white sugar and cook until saccharified. Add sesame oil and mix well, then slowly pour into mung bean powder and mix well. If it is dry, add milk
4. It is not easy to loosen by grasping with your hands
5. Continue to sieve with a coarse sieve
6. Pour an appropriate amount into the mold and compact it hard
7. Spread a layer of honey beans and compact evenly
8. Pour in the remaining mung bean flour
9. Press hard, cover with plastic wrap and refrigerate for more than 3 hours and cut into squares.
