Soak the mung beans in water for 5 hours. Then boil them in water for 3 minutes. Drain the water, steam the mung beans for 45 minutes, smash them with spoons or potato masher.
Add 70g oil to a non-stick pan, add the mashed beans, add 100g sugar and 50g maltose or maple syrup, stir over the lowest heat whene everything is combined together and has a smooth consistency.
Take about 40g of the mung bean puree and form it into the shape of a mooncake(about 2cm thick), you can also use a mooncake mold
Notes
This recipe yields about 16 mung bean cakes.They can be stored in the fridge for up to 3 days, put them in a lunch box to avoid drying out.