Mung Bean Cake is a traditional Chinese dessert that’s mainly made with only mung beans and sugar. It’s very easy to make and a good snack for the whole family. You can use a mooncake mold to press them into very nice shapes, or simply press them with your hands.
Mung Bean Cake
Equipment
- 1 Potato Masher optional
- 1 Mooncake Mold optional
Ingredients
- 400 g Peeled Mung Beans
- 70 g Corn Oil
- 100 g Sugar
- 50 g Maltose or Maple Syrup
- Water
Instructions
- Soak the mung beans in water for 5 hours. Then boil them in water for 3 minutes. Drain the water, steam the mung beans for 45 minutes, smash them with spoons or potato masher.
- Add 70g oil to a non-stick pan, add the mashed beans, add 100g sugar and 50g maltose or maple syrup, stir over the lowest heat whene everything is combined together and has a smooth consistency.
- Take about 40g of the mung bean puree and form it into the shape of a mooncake(about 2cm thick), you can also use a mooncake mold
Notes
This recipe yields about 16 mung bean cakes.
They can be stored in the fridge for up to 3 days, put them in a lunch box to avoid drying out.
Tried this recipe?Let us know how it was!