I skipped soaking the mung beans. Instead, I washed them and cooked them directly in the rice cooker. Alternatively, you can soak them overnight and steam them to shorten the cooking time.

After washing the mung beans, cook them directly in the rice cooker. Use slightly more water than usual when cooking rice.

Simply press the cooked mung beans gently with your fingers; if they easily crumble, they are ready.

Crush the cooked mung beans finely. I use a masher; if you don't have one, you can add some water or milk and use a meat grinder instead.

The amount of water or milk should be just enough to blend the mung beans smoothly. It's okay if you add a bit more because we will be stir-frying them next, which will evaporate any excess moisture.

Pour everything into a non-stick pan. Add all the ingredients: 500g of peeled mung beans, 60g of corn oil, 60g of sesame oil, 80g of sugar, and 80g of maltose. If you prefer butter, replace the corn oil and sesame oil with butter. Mix and heat the mixture over low heat until thoroughly combined. This process should take about 10-20 minutes. Keep mixing until the paste is smooth and no longer sticks to the spatula or your hands. It turns out very smooth and delicate. The color is slightly darker too.

After taking it out of the pot, I divided it into two parts and added dried cranberries to one part for a cranberry flavor. I like cranberry flavor because the tartness and sweetness of the cranberries balance out the sweetness of the mung bean cake, making it less greasy. My daughter doesn’t like sour flavors, so she specifically asked me not to add them, which is why I made two different flavors.

Divide it into 30g portions, roll each portion into a ball, and then press it with a mold.

This recipe makes 40 mung bean cakes of this size. You can refrigerate them for a while to enhance their flavor. When chilled, they become cool and crunchy, and they are really delicious.