First, soak the mung beans until soft, then steam them until cooked. Add a little water and blend until smooth.

Add half the sugar and 2 tablespoons of glutinous rice flour to the mung beans. Cook over low heat, stirring until the mixture is just sticky enough to hold together. Remove from heat and let cool.

In a pot, combine the remaining sugar, butter, and milk. Bring to a boil, then gradually pour into the glutinous rice flour, mixing and kneading until a smooth dough forms. Let the dough cool completely before shaping the cakes.

Divide the mung bean filling into 8 round balls. To shape the cakes, you can use two methods. For the first method, roll out a layer of dough, place it into a mold, and dust the mold and dough with flour to prevent sticking.

Add a layer of mung bean filling, then cover with another layer of dough and press the cake into shape. For the second method, roll out a thick layer of dough, place a ball of filling in the center, and press into the mold.

Continue shaping cakes until all the filling is used. You can wrap the cakes to keep them from drying out.

There are two ways to make Bánh In: with the filling in the center wrapped in dough, or with two layers of dough surrounding the filling. Enjoy the cakes with a cup of hot tea for a melt-in-your-mouth experience.