Rinse the mung bean. Soak it for 4 hours. Drain it, put into the steamer. Steam until it done. Transfer into the blender, add sugar, coconut milk, salt and tropical starch. Blending until smooth.

Pour into the wok, simmer until sticky. Allow it to cool down.

Mix cake flour with milk and sugar, stir well, and strain into a pan. Simmer over low heat until the batter is stick and dry. Then knead with butter until smooth. Form into a small ball (15 g). Flatten it and put the filling on (10 g), wrap it into a ball. Use tweezers to make flower petals like the picture. If you want multicolor you can form the batter into 2 or 3 small ball but must have a total weight of 15 grams.