Soak the mung beans for 4 hours. Rinse and pressure cook using water slightly covering the mung beans. Pressure cook for 3 whistles. Remove from pressure cooker and blitz it in a food processor until the mixture is smooth.
Transfer the paste in a non stick pan. Add butter and vegetable oil to the paste. Cook on medium heat stirring continuously. Once the oil and butter is incorporated add sugar and keep stirring until it forms a dough.
Divide the mixture in 2 parts. Add 3 tablespoon of Royal pink tea in one part of the mixture and leave the other part plain.
Divide the mixture into smaller balls while the mixture is warm. Shape with a mooncake mould or any other mould you prefer.
