Mung Bean Cake Recipes

MUNG BEAN CAKE

Steps:

• 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.

EASIEST MUNG BEAN CAKES (VEGAN, GF)

Steps:

• Thoroughly rinse the split mung beans, and soak them in water for 8+ hours or overnight.
• Drain the mung beans and place them into a clean, heat-safe bowl. Place a steamer rack into a large pot and pour in the water.
• Place the bowl of mung beans onto the steamer rack, then cover the pot.
• Bring the water to a boil over high heat, then reduce the heat to medium and steam for 40 minutes. (Alternatively, use the 'Steam' option in an Instant Pot for 12 minutes.) The mung beans are done when you can easily mush them with your fingers.
• Mash the mung beans into a smooth paste and transfer to a skillet along with the sugar and oil. Using a spatula, stir and fry the mixture over medium-low heat for 5-10 minutes, or until the paste easily sticks together.
• Turn off the heat and let the mixture cool. At this point, feel free to add the taro powder to 2/3 of the mixture.
• Divide it into 50-gram pieces. Place each piece into your mooncake mold and press into mooncakes. (Alternatively, press the entire mixture into a square container, then slice it into squares.) Enjoy!

MUNG BEAN CAKE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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).
• Serve immediately at room temperature. If storing, the cakes will keep 1 week covered in the refrigerator.

MUNG BEAN CAKE WITH COCONUT MILK

Steps:

• In a medium pot, combine beans with 2 cups water and bring to a boil. Reduce heat to low and cook for 20 minutes, until beans are soft. Puree in blender.
• In a bowl, beat coconut milk and sugar until frothy. Add eggs and beat well. Add bean puree and mix thoroughly. Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
• Pre-heat oven to 350°F Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
• Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes. Change water to ensure it stays cold and leave pan another 15 minutes.
• In a small pan, sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake. Cut into 9 squares. Serve warm or cold. Bean cake will keep 1 week in refrigerator.