Instructions

1. Begin by draining the soaked mung beans and placing them in a steamer. Steam for about 20 minutes, or until the beans are soft and fully cooked.
2. Once steamed, transfer the mung beans to a bowl and mash them into a smooth paste. Set aside to cool slightly.
3. In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar is fully dissolved, creating a syrup.
4. Add the mung bean paste and wheat starch into the sugar syrup. Stir well until the mixture is smooth and fully combined, ensuring there are no lumps.
5. Pour the combined mixture into a greased pan, spreading it evenly. Allow it to cool at room temperature until it solidifies, which may take about an hour.
6. Once solid, cut the mung bean mixture into small, even cakes, about 2 inches in diameter.
7. In a frying pan, heat sufficient cooking oil over medium-high heat. Once hot, carefully add the mung bean cakes in batches, frying until they are golden brown on both sides, about 3-4 minutes per side.
8. After frying, drain the cakes on paper towels to remove excess oil.
9. Serve warm, and enjoy your crispy fried mung bean cakes!