Mung Bean Cake
User Reviews
5
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Prep Time
1 d
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Cook Time
1 hr
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Total Time
1 d 1 hr
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Calories
405 kcal
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Course
Condiments
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Cuisine
Chinese
Mung Bean Cake
Description
This Mung Bean Cake uses unshelled yellow mung beans soaked overnight and pressure-cooked until tender. The beans are mashed into a smooth mixture then cooked with butter, oil, sugar, and salt to create a sticky dough that binds easily. Dividing portion of the dough can be colored with matcha powder for added visual interest.
The preparation includes straining the cooked mixture to ensure a fine, smooth texture, resulting in a soft, mild, and slightly sweet cake. The balance of fats and sugar promotes a pleasant mouthfeel and subtle sweetness.
The mung bean cake can be eaten as is or used as a filling, such as in mooncakes. It stores well wrapped in plastic in the refrigerator for up to a week.
Butter can be substituted with vegetable oil to make a vegan version. The cake’s texture and flavor make it flexible for various Asian desserts or snacks.
Ingredients
- 250 g yellow mung beans ,unshelled mung beans
- 40 g butter
- 50 g vegetable oil
- 110 g sugar you can slightly adjust this amount, or more if needed
- salt a small pinch
Coloring
- 5-8 g matcha powder I use 5g
Instructions
- Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.
- In a high pressure cooker, add clean water to slightly cover the mung beans and cook with a bean procedure until the beans are soft and easy to smash. Then smash them with a spatula until a smooth and fine mixture. Transfer it to a non-stick pan.
- Add pinch of salt, butter and vegetable oil to the mung bean mixture. Heat over medium slow fine and keep stirring in the process. Add sugar when the oil is well absorbed. Keep stirring until they can sticky together easily. Turn off the fire.
Optional for coloring
- Divide the dough into two equal portions and then transfer one portion out. Add around 5-8g matcha powder to the another portion and mix well.
Straining and Shaping
- Then transfer the mixture to a strain and press them with a spatula. You will see then come out from the small holes. This step can provide a super smooth and fine texture.
- Divide the mixture into smaller doughs around 30g to 40g and then wrap 10 filling if you prefer to have some. Shape with a mooncake mould or any other mould you prefer. You need to operate this step when the mixture is not hot but still warm.
Notes
- Store wrapped mung bean cake in the refrigerator for up to one week to maintain freshness.
- This cake can be used directly as a mung bean filling for mooncakes or similar pastries.
- To make the recipe vegan, omit butter and use only vegetable cooking oil as the fat source.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 405kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 14.1g | 28% |
| Fat | 16.8g | 26% |
| Saturated Fat | 6.1g | 31% |
| Cholesterol | 17mg | 6% |
| Sodium | 439mg | 18% |
| Potassium | 29mg | 1% |
| Fiber | 12.5g | 50% |
| Sugar | 22g | 44% |
| Calcium | 20mg | 2% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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