Mung bean pastry (pressed mung bean cake)

Soak the mung beans fully (overnight), rinse under running water and drain completely.

Put the beans and water in a non-stick pot and bring to a simmer over medium heat, watching so it does not overflow.

Once bubbling, cover, turn the heat to lowest and simmer 20 minutes.

Off the heat, crush the beans until smooth (skin-on beans need a blender).

Add the sugar, honey, salt and butter; return to the stove and stir until the butter melts.

Cook off the excess moisture, about 15 minutes in three stages: medium or medium-low while runny; lowest heat once it thickens and pulls from the pot but still sticks to the spatula; done when it no longer sticks and acts like a dough.

Cool, covered so it does not form a skin.

Divide into 50 g pieces and roll each into a ball.

Press each ball in a mooncake presser onto a clean cutting board with steady pressure, hold a few seconds, release.