- Soak the mung beans for 4 hours to soften.
- Drain the mung beans, add sugar and water to the blender, blend until you get the smooth paste.
- 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.
- Add salt to the mixture.
- While the mixture is still warm, transfer it to a mold with parchment paper. Press the mixture evenly into the mold.
- Allow the mung bean cake to cool completely at room temperature, then refrigerate it for 2 hours.
- Once chilled and set, remove the mung bean cake from mold.
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