Drain and rinse the soaked mung beans, then transfer to a small baking dish and add the water.

To steam, place a metal steam rack inside a 14-inch or larger wok. Add water to the wok until it’s just below the top of the steam rack. Then, place the baking dish with the mung beans and water on top of the steam rack. Alternatively, the mung beans can be simmered in a small 1.5-quart saucepan, covered

Cover the wok with a domed lid and turn the heat on high until the water boils, then reduce the heat to medium-low. Steam for 20 minutes and turn off the heat.

While the mung beans steam, toast 15 grams of sweet rice flour in a small skillet over low heat, stirring occasionally, for about 2 minutes. Set aside for dusting the mooncakes.

Transfer the steamed mung beans to a medium (11-inch) non-stick skillet. Cook over medium heat to dry, stirring constantly with a silicone spatula, about 15 minutes. The filling will slowly become smoother and paste-like. At this point, turn the heat down to medium-low and continue to stir until the paste becomes dough-like and no longer sticks to your spatula, about 20 more minutes. Transfer to a rectangular baking dish, distribute evenly with a spatula, and score the filling into 12 square portions. Cover and allow to cool for 10 minutes.

Prepare the snow skin wrapper dough while the filling cools.

Once the filling is cooled to the touch, weigh each portion on a kitchen scale. Each one should be 15 grams. Roll each piece into a ball, then set aside, and cover.

In a microwave-safe medium mixing bowl, whisk the remaining 35 grams of sweet rice flour, rice flour, corn starch, and sugar until thoroughly combined.

Add the milk, condensed milk, and canola oil to the bowl of dry ingredients and whisk until the ingredients are well combined.

Cover the bowl with a microwave-safe plate and microwave for about 2 minutes or until the dough becomes mostly opaque and has a firm gel texture (keep in mind the time may vary by microwave). Stir the dough with a spatula to allow for quicker cooling.

Once cooled to the touch, knead the dough until it is smooth. Using the palm of your hands, roll it out into a log shape, then cut it into 12 portions. Weigh each portion on a kitchen scale. Each one should be 20 grams. Roll each piece into a ball, then set it aside, and cover with plastic wrap.

Sprinkle each piece of dough with matcha powder, fold the dough, knead, and repeat until the color is distributed evenly.

Start by flatting a portion of the mung bean paste filling with the palm of your hand. Place one salted duck egg yolk in the center and wrap the paste around the yolk. Gently roll it in between your palms to form a ball. Repeat this step for 11 more portions.

Place a portion of the snow skin dough on a flat surface and flatten it with the palm of your hand. Roll the dough out into 3-inch diameter wrappers, with the edges slightly thinner than the center.

Place the filling in the center of the wrapper and gently fold the outer edges of the wrapper over the ball. Gently push the sides so the wrapper sticks to the filling without air pockets, then pinch the ends of the wrapper together to seal. Roll the mooncake into a ball.

Serve immediately with your favorite tea or share them with loved ones as a gift.