Soak the peeled mung beans overnight in a bowl of water. Make sure the beans are submerged with enough water to allow them to expand.

Drain the soaked mung beans with a strainer.

Steam the soaked mung beans over high heat for about 40 minutes.

In a blender, add the steamed mung beans with milk and blend until smooth. It should become paste-like.

Transfer the blended mung bean paste to a non-stick pan.

Then, add the butter, white sugar, condensed milk, and milk powder.

Mix and heat the mixture over low heat until well combined. This should take approximately 30 minutes.

Continue mixing until the paste is foldable and does not stick to the spatula or your hands.

Next, divide the paste into three equal parts.

Take one portion and add chopped dried cranberries. Knead until the dried cranberries are evenly distributed.

For the second portion, add about 2g of matcha powder and knead until evenly mixed.

Lastly, fill the cake mold with the mixture and lightly press it against the surface to take its shape. In my recipe video, I placed a small green paste in the center and filled it with yellow paste to create a flower cake design. Get creative and make your own cake designs!

Release the cake from the mold by gently pressing the stamp.