Soak the dried split mung bean in cold water overnight. Drained well before using.

Use a rice cooker to cook the soaked mung bean.

In a large bowl, use a spatula to mash the cooked mung bean to a smooth form, so they can stick together.

In a nonstick pan, add butter and cook until it melts, and then combine the cooked mung bean paste and sugar gradually over low heat. Remove from heat once dissolved and let cool completely.

Pour batter into an 8-inch baking pan or you can line it with parchment paper (you may need two pans for this amount of mung bean paste).

Add flavor and shape it into many small balls.

Lastly, use the mold to shape the mung bean cake!