1)In a large bowl wash the dried and peeled mung beans several times and soak the washed beans in water for 2 hours.
For the mung beans:
2)After 2 hours drain the beans.
3)Place a large metal or bamboo steamer on the stove, with a cheese cloth placed on top of the steaming plate. You can also use an electric steamer for this purpose.
4)Steam the mung beans for about 20 to 30 minutes till a cooked bean when rubbed between the thumb and the second finger smashes easily which indicates that they are ready.
5)On a tray or plate and spread some salt on the cooked mung beans and allow them to cool.
6)Place the beans in a zipper bag and beat them to a coarse powder with a rolling pin or pestle, add sugar to taste and mix the contents well.
For the rice cakes:
7)In a large microwave safe bowl add the rice flour, water, sugar and salt and mix. Cover the bowl with plastic wrap. Place it in the microwave on high for 6 minutes stirring at intervals of 3 minutes each until they turn yellow.
8)Mix the flour mixture with a fork and forcefully hit the rice with the end of a rolling pin for a smooth texture for 10 minutes.
9)On a tray or a wooden surface place plastic wrap and spread the mung beans.
10)On top of this mixture add the rice flour mixture and flatten it to a square shape and pat it down till it is about half inch in thickness.
11)Top with more mung beans and spread evenly.
12)Cut the rice cakes into 2 inch wide strips and serve.
You do not want your beans to be wet, so try to get them dried. You can toast them in a pan on the stove, or bake them a little in the oven. Either way be careful not to burn the beans.
To avoid the dough from sticking to the knife, dip the knife in water.
This recipe can be stored in the fridge and thawed when serving which will not affect the taste of the dish in any way.