1. Wash the mung beans and soak them until they burst (it usually takes 24 hours).
2. Put the soaked mungbean into the electric rice cooker, add water (the ratio of the soaked Mungbean and water is 1:5), boil for 2 minutes, cut off the power supply, simmer for 20 minutes, then boil again, and then cut off the power supply for 1 hour.
3. Pour out the boiled mung bean water as much as possible (add in ice sugar or sugar to drink it). Add sugar and flour to the mung bean paste, mix well, pour into a plate with oil, steam for 10 minutes, and simmer for 5 minutes.
4. Take out the plate and cool it to room temperature, cover it and put it in the refrigerator for more than 5 hours, cut it into pieces and put it into the plate.
5. This dessert is easy to learn. It's cool to eat in the hot weather.