Mung Bean Cake

Soak the peeled mung beans the night before. Pictured are the beans after soaking.

Steam the soaked mung beans, which takes about 20-30 minutes.

Put the steamed mung beans into a food processor and blend into a fine paste. You can process in batches.

Blend thoroughly to achieve an extremely fine paste.

Place the butter in a pan and heat until it melts.

Add the mung bean paste and cook over low heat.

Cook until the butter is fully incorporated into the mung bean paste. Add sugar to taste: 60g is barely sweet, 80g is noticeably sweet but not overly so.

Cook until the mung bean paste becomes dry and its volume reduces significantly. You can press it lightly with your hand to check.

If the paste is fine enough, there's no need to sift it. If manually pressed, it's recommended to sift it once by pressing it through a sieve with the back of a spoon.

Divide the sifted mung bean paste into 50g portions each.

Put the portions into molds. There's no need to grease the molds.

Don't worry—it's easy to unmold.

Refrigerate the cakes before serving for the best taste!