Wash and rinse the dried beans in water.
Transfer the washed beans in a large bowl and soak in water (about 3 cups, or triple the amount of the beans) for 4-8 hours.
Drain the soaked beans and transfer to a steamer lined with cheesecloth, or steamer paper.
Steam the beans for 30 minutes or more, until the beans are soft and mashable
Cool the cooked beans slightly until warm, then transfer to the bowl of food processor.
Blend the cooked beans with ¼ cup of honey or brown rice syrup.
Have a quick taste and add more honey if needed.
Yields about 500g of mung bean paste, or approximately 2 cups.
Use immediately for filling, or divide into portions and store them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze up to 3 months.