1. Put the bought mung beans into water and soak them for about two hours. Soak the green beans and wash them again with water, then put clean gauze in the steam drawer, put the soaked green beans in the steam drawer, spread them evenly in the steam drawer and cover the pot. Steam about half an hour or so, steam until the green beans are soft and rotten can be.

2. Steam the green beans into a clean pot, and then put the right amount of sugar, the amount of sugar can be put according to our preferences, if the adults and children at home like to eat a little sweeter, then you can put some sugar; if you don't like too sweet, then you can discretionary less sugar.

3. Then put about 200 grams of glutinous rice flour, a box of 250 ml of pure milk, no pure milk can also be replaced by water. Then use a spoon to fully mix the mixture of mung bean and glutinous rice flour. Stir until there is no dry glutinous rice flour and it becomes a thin batter. Take out the molds we bought, brush the molds with a layer of cooking oil, pour the batter into the molds, and then put them into the steamer drawer and steam for about 15 minutes. After steaming, put the cake into the refrigerator for two hours. Then cut into small pieces, put on a plate, sprinkle with sugar, mung bean gazpacho is finished.