Wash the mung bean well
Dry the bean first on a towel then in dehydrator at 140 for 4 hours or until very dry
Blend bean into very fine powder
sift through strainer making sure that there are no large grains left
blend again to continue turning into powder. Should be finer than a find flour almost starch consistency
add 2 parts very cold water in weight to bean powder
mix very well and let sit for at least 20 minutes you can sit in refrigerator if house is warm. keep cool
slowly pour mixture back into blender watching for fibers bits that have settled to the bottom of the bowl. Leave those behind
now add 1 gram konjak flour or 2 grams tapioca starch for every 100 grams of dry bean
season using the rest of the seasonings to taste and color. The more black salt you use the more eggy it will be, over salted and it becomes rotten egg like. I used 2 teaspoons per 100g of dry bean powder