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Mung Bean Cake

Dried mung beans
1 cup
¼ cup
¼ teaspoon
½ cup
Extra Virgin Pure Sesame Oil
2 tablespoons
  1. Soak the mung beans for 4 hours to soften.
  2. Drain the mung beans, add sugar and water to the blender, blend until you get the smooth paste.
  3. Heat Extra Virgin Pure Sesame Oil in a non-stick skillet, add the mung bean paste, stir continuously to prevent sticking and cook for 5-7 minutes.
  4. Add salt to the mixture.
  5. While the mixture is still warm, transfer it to a mold with parchment paper. Press the mixture evenly into the mold.
  6. Allow the mung bean cake to cool completely at room temperature, then refrigerate it for 2 hours.
  7. Once chilled and set, remove the mung bean cake from mold.

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