Start by washing the mung beans thoroughly. Then soak the mung beans overnight to soften them and prepare them for cooking. If it's hot, like in summer, refrigerate them while soaking.

Drain the soaked mung beans and transfer them to a steamer.

Steam the mung beans over high heat for approximately 30 minutes or until they are tender enough to be easily mashed with a spoon or between your fingers.

While the mung beans are still hot, transfer them to a food processor.

Add 250g of milk to the food processor and blend until you achieve a smooth and creamy consistency.

Transfer the blended mung bean mixture to a pan.

Add 50g of butter, 40g of white sugar, 10g of condensed milk, and 25g of milk powder to the pan.

Stir-fry the mixture over low heat until all the ingredients are well combined and the desired consistency is reached. This process may take approximately 30 minutes, so be patient. Be sure not to let the mixture stick to the pan.

Once cooked, allow the mung bean paste to cool completely.

Transfer the cooled paste to a sealed container, covering it with plastic wrap to prevent moisture loss.

For freshness, refrigerate the mung bean paste and consume it within 3 days. Alternatively, you can freeze it to extend its shelf life.