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Mung Bean Cake

Mung bean cake is a popular Chinese treat made with lightly sweetened mung bean paste. Make this recipe for a refreshing summer dessert!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 12
Calories: 173 kcal
Course: Dessert
Cuisine: Asian , Chinese

Ingredients

  • 1 cup dry split yellow mung beans or 3 cups soaked (See Note 1)
  • 1/4 tsp kosher salt
  • 1/4 cup vegetable oil
  • 3 tbsp butter
  • 3/4 cup sugar
  • food powder coloring (See Note 2)

Instructions

    Cup of Yum
  1. Rinse the split mung beans under cool running water to remove any dirt or grit. Optionally, you may soak them in 3 cups water for 8 hours, but due to their small size, soaking mung beans isn't necessary. 1 cup dried split beans will yield 3 cups after soaking.
  2. Whether soaked or unsoaked, add the mung beans to the Instant Pot with 1 1/2 cups water. Cover and seal the lid and pressure cook using the Beans setting. Allow for a Natural Pressure release.
  3. Using a rubber spatula, stir and smash the cooked beans, then add salt, oil and butter. Turn on the Saute setting and use the rubber spatula to stir ingredients together until a smooth paste forms and oil is absorbed. Stir in the sugar and continue cooking for an additional 5 minutes.
  4. If adding color, divide the dough into equal sized portions. Mix thoroughly to the desired color preferred. I used about 5 grams dry food powder color for each portion.
  5. Optionally, for a smoother consistency, use a silicone spatula to press each batch of dough, one at a time, through a fine mesh sieve. Scrape any remaining dough on the underside of the sieve into a bowl.
  6. Using a food scoop or kitchen scale, portion dough into balls weighing 50 grams (scant 4 tablespoons) each. Press each dough ball into a moon cake mold (See Note 3) using any design you prefer. Place each dessert on tray lined with silpat or square of parchment paper (See Note 4).
  7. Serve immediately at room temperature. If storing, the cakes will keep 1 week covered in the refrigerator.

Notes

  • Some of the other recipes for mung bean cake on the Web suggest working with warm dough. I found that warm dough tends to stick to the molds.
  • So instead, I recommend chilling the dough balls in the refrigerator for 15 minutes before pressing the dough into the cake molds. Feel free to experiment and use the method that works best for you.
  • Split mung beans are sometimes sold under the name moong dal. The two are identical. I use organic split yellow mung beans.
  • I find that dry food powder works better than liquid or gel food coloring. Feel free to experiment yourself. I really like this organic food powder coloring.
  • The cake mold set I use includes 2 different sizes and several different patterns, which is great. I use the smaller set for bean cakes.
  • Some of the other recipes for mung bean cake on the Web suggest working with warm dough. I found that warm dough tends to stick to the molds. So instead, I recommend chilling the dough balls in the refrigerator for 15 minutes before pressing the dough into the cake molds. Feel free to experiment and use the method that works best for you.

Nutrition Information

Calories 173kcal (9%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 5g (25%) Trans Fat 1g Cholesterol 8mg (3%) Sodium 79mg (3%) Potassium 1mg (0%) Fiber 2g (8%) Sugar 13g (26%) Vitamin A 121IU (2%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 173

% Daily Value*

Calories 173kcal 9%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 8mg 3%
Sodium 79mg 3%
Potassium 1mg 0%
Fiber 2g 8%
Sugar 13g 26%
Vitamin A 121IU 2%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.