Wash the split mung beans.

Put it into the pressure cooker and add all the ingredients of "Mung Bean Paste". Pressure cook for about 10 minutes.

Wait until the air pressure is gone, opening and taking out the mung bean filling. Press it slightly and then sift it through a strainer.

Use a non-stick pan to fry the excess water so that it can form into a dough. If you like it drier, stir fry it longer; If you like it moister, let it retain a little more moisture. Once done, let it cool and set aside.

After the paste is cool, take out 9 portions of mung bean paste and roll into balls, each portion is 5g.

Take 80g of mung bean paste add 10g of instant coffee and mix evenly. If you find that the paste is too sticky or too wet after adding instant coffee, you can add an appropriate amount of mung bean paste.

Divide the mixed coffee paste into 9 portions and roll them into balls, each portion is about 10g.

Then take out another 80g of mung bean paste, add 10g of Milo powder and mix evenly. If you find that the paste is too sticky or too wet after adding Milo powder, you can add an appropriate amount of mung bean paste.

Divide the mixed Milo filling into 9 portions and roll them into balls, each portion is about 10g.

Wrap 5g of mung bean paste with coffee paste.

Then wrap them (coffee paste + mung bean paste) with Milo paste and repeat this operation until complete. Remember to cover the wrapped filling to prevent it from drying out.

The remaining mung bean paste can be stored in a sealed box in the refrigerator. Mung bean paste can be fried and stored in large quantities at one time and can be used to make fillings for steamed buns, bread, etc. When you need to use it, just take it out and defrost it. However, for desserts that are not baked, such as snow skin mooncakes, it is recommended to reheat the frozen mung bean paste in a microwave or stir-fry it with a little water.

Stir fry the glutinous rice flour over low heat until slightly brown, then allow to cool and set aside.

Add the dry ingredients of glutinous rice flour, rice flour, wheat starch powder, and sugar together. Stir evenly before adding the wet ingredients condensed milk and milk. Stir evenly and sift through a strainer to make the batter more delicate.

Wait until the steamer is boiling before putting it in and steam over high heat for 20 minutes. Remember to stir the batter evenly before steaming.

After steaming, pour out the excess water on the surface, add corn oil while hot, and stir with a spatula.

Then divide the dough into 45g and add an appropriate amount of vegetable and fruit powder. You can use the color you like, such as red beetroot powder, yellow pumpkin powder, green matcha or pandan powder, etc. Knead evenly and wrap it with plastic wrap.

In the same way, wrap the white one and put it in the refrigerator for 1 hour for later use.

Take out the snow skin from the refrigerator, and divide the colored dough into 9 parts, each about 5g. It is recommended to use plastic wrap to operate because the dough will still be sticky.

Then divide the white dough into 9 parts, each about 20g.

After dividing, place the white dough and the colored dough together, and press them flat to make them larger. Turn over and wrap with fillings.

Put the wrapped dough first to coat with a layer of "body powder", then roll the dough up to make it easier to fit into the mold.

Finally, use a 50g mooncake mold to press out the cute pattern and it's done!