Authentic Taiwanese Mung Bean Cake (Lu Dou Gao)

Drain the soaked mung beans and rinse thoroughly. Place them in a steamer basket lined with parchment paper.

Steam the mung beans over high heat for 15 minutes, or until very tender and easily mashed.

Transfer the steamed mung beans to a food processor. Add the granulated sugar, vegetable oil, and salt. Process until a smooth paste forms. If using, add matcha powder and process until fully incorporated.

Heat a non-stick pan over medium-low heat. Add the mung bean paste and stir continuously for 10 minutes, or until the paste thickens and pulls away from the sides of the pan, becoming less sticky.

Remove the paste from the heat and let it cool slightly. Once cool enough to handle, divide the paste into 12 equal portions.

Press each portion firmly into a mung bean cake mold to create decorative shapes. Gently tap the mold to release the cake.

Arrange the finished cakes on a serving platter.