Soak the shelled mung beans for at least 8 hours or overnight. Drain and rinse thoroughly to remove any raw bean odors.

Line a steamer basket with cheesecloth and steam the beans for 1 hour until soft and mashable between your fingers (or cook in a pressure cooker for 25 minutes).

Transfer the cooked mung beans to a food processor with ¼ cup (60ml) of water and blend until smooth, occasionally scraping down the sides.

Place the bean paste in a non-stick pan. Add the sugar and coconut oil, and cook over medium-low heat, stirring constantly, until the water evaporates and the paste becomes thick and cohesive—about 10 minutes.

Divide the mixture into 30g balls and refrigerate while preparing the dough.

In a large bowl, combine the flour, water, sugar, and oil for the water dough. Stir with a spatula until a dough forms, then knead lightly into a slightly sticky ball. Cover and let rest for 20 minutes, then knead again until smooth.

Mix the flour and oil for the oil paste in a small bowl to form a smooth paste.

Portion the water dough into individual 20g balls and the oil paste in 7g balls, and enclose each in individual balls.

Using a rolling pin, flatten each ball into a ‘tongue’. Roll it up, then turn it vertically again and flatten it into another tongue—this will form as many layers as possible. Roll it one last time, then press it into a round disc.

Take one portion of the layered dough and roll it into a thin disc. Place a ball of mung bean filling in the center and pull up the edges to enclose the filling, ensuring it’s completely sealed. Place the seam side down and gently press it into a disc. Optionally, press some sesame seeds on top.

Preheat the oven to 170°C (340°F). Arrange the cakes on a parchment-lined baking sheet, leaving about 1 inch between them. Bake for 18 minutes, or until the bottoms are golden. Flip the cakes and bake for another 18-20 minutes until both sides are golden brown. Let the cakes cool slightly before serving.