1. Mix mung bean flour, flour, and glutinous rice flour on a pot and steam for 20 minutes
2. The steamed flour will be agglomerated, use a spoon to help sift it
3. Add the sifted powder to the powdered sugar and mix well
4. Add liquid grease and stir evenly with a spoon
5. Take the moon cake mold, put in the mixed mung bean powder and compact it and take it out. I don’t have a mooncake mold, I use ordinary cake molds instead
Tips:1. Powdered sugar can be replaced with soft white sugar
2. Don't omit the sieving step, otherwise the whole taste will be rougher
3. The combination of sesame oil and lard can be whole sesame oil, or you can pour salad oil to replace part of sesame oil, depending on your taste preference
