In Asia, it is used to make Bean Thread Noodles (aka Cellophane Noodles, Glass Noodles), as well as Bean Starch Sheets.
In India, used for breads and desserts.
To make Mung Bean Flour, the beans are soaked overnight to loosen the skin on them, then they are ground in a wet milling process, resulting in a slurry. The slurry is then filtered to remove the fibres that couldn’t be ground. The filtered liquid is then dried.