Mung Bean Crumble, 녹두고물
1. In a medium-small bowl, cover the dried split mung beans with water (make sure the water comes up about 3 inches above the beans). Soak for 2 hours, then drain. 

3. Prepare a pot and a steamer basket. Pour a few inches of water in the pot and bring to a boil. Wet a cheesecloth or a muslin cloth and place on the steamer basket leaving enough fabric hanging over the sides. Place the soaked mung beans on the cloth, and use the overhanging fabric to cover the top. 

4. Carefully place the steamer basket inside the pot and place the pot’s lid on top. Steam for 20-25 minutes on medium to medium-high heat. Once the beans are soft and are easily crushed between your fingers, removed from the pot and cool. 

5. Once cool enough to handle, place in a mini food processor with the salt and sugar and pulse until a rough crumble is formed. Alternatively, the mung beans can be crushed with the side of a rolling pin or using a mortar and pestle. Set aside until needed. The mung bean crumble can be made 1-2 days in advance and kept in the refrigerator or can be kept in the freezer for 3 months. Bring to room temperature before using. 

Kabocha Squash or Japanese Pumpkin Puree or Slice 
1. Cut the kabocha squash into quarters and remove the seeds. 

2. Prepare a pot and steamer basket. Pour a few inches of water in the pot and bring to a boil. Put one of the kabocha squash quarters in the steamer basket and place the steamer basket inside the pot. Cover the pot. Steam on medium to medium-high heat for about 20 minutes. Once the kabocha squash in soft, remove from the steamer basket and cool. 

3. Once the kabocha squash is cool, peel, and mash the flesh using the side of a rolling pin or a mortar a pestle. The puree can be rough with a few chunks. The kabocha squash puree can be made 1-2 days in advance and kept in the refrigerator or frozen for 3 months. If frozen, make sure to defrost completely in a sieve to remove any excess water. 

4. Alternatively, peel one of the raw kabocha squash quarters and cut into 1/8 inch or 3 mm thick slices.

 Korean Pumpkin Rice Cake, Hobaktteok, 호박떡
1. Prepare a pot and steamer basket. Pour a few inches of water in the pot and bring to a boil. Line the steamer basket with parchment with holes cut out throughout. Get a 6 inch round cake ring, or mold of similar size, and brush the sides with oil. 

2. Pass the rice flour through a medium sieve. Then mix in the sugar. Add the water and incorporate with your hands. The mixture should feel moist but not soaking wet. It should hold together when balled in your hand, and then crumble after a few bounces in your palm. 

3. Place the ring mold onto the parchment-lined steamer basket. Sprinkle half of the mung bean crumble evenly in the bottom of the mold. Then add half of the rice flour mixture on top. Be gentle with the rice flour, making sure to keep things airy and not compact. Place all of the kabocha squash puree or slices on top in an even layer. Then top with the rest of the rice flour. Finally, sprinkle the remaining mung bean crumble on top. Use a bench scraper or similar took to make sure the top is level and flat.

4. Cover the prepared rice cake with the steamer lid and steam for 18 minutes on medium to medium-high heat. Turn the heat off and let sit, covered for 4 minutes, then remove from the pot, uncover, and cool. 

5. Can be enjoyed warm or at room temperature with honey (optional). Store in an airtight container in the refrigerator for 5 days or in the freezer for 3 months. Reheat in the microwave with a sprinkling of water or in a steamer basket.