Mung Bean Cakes & Mung Bean Mooncakes 冰心綠豆糕{冰心月餅}

Mung bean  cakes & mung bean mooncakes are a popular snack in China, Taiwan and Asia.  According to some health website, mung bean consumption helps in the detoxification process in our body and also helps to alleviate gastrointestinal disorders.  It is effective especially for removing body heat, so it is widely used in the Summer.

So for a change, I’m making these mung bean cakes and mung bean mooncakes for this year’s Mooncake Festival (Mid Autumn Festival).  It is a healthy, mildly sweet treat, either have it plain or with some filling inside. The mung bean cake is smooth and just melts in your mouth.  It can.be consumed immediately or better after chilled.

Mung Bean Cakes & Mung Bean Mooncakes

Author Ann Low

Prep Time 12 hours hrs

Cook Time 1 hour hr

Total Time 13 hours hrs

Servings 34 mung bean cakes

Ingredients

 

MetricUS Customary

• 400 g split mung beans - soak overnight with 800ml water
• 1000 ml water
• 3 pandan leaves (screwpine leaves) - knotted
• 60 g salted butter
• 30 g corn oil
• 70 g caster sugar
• 1 tsp matcha powder
• 35 g honey - 1.5 tbsp

Instructions

 

• Rinse mung beans a few times and soak it with 800ml water overnight. Rinse the mung beans again and drain.
• Pour mung beans into pressure cooker with 1000ml water and pandan leaves. Lock lid in place.
• Boil the mung beans to required pressure then turn heat to medium low and cook for about 8 minutes. Alternately, you may also steam the mung beans for about one hour or boil at medium heat with water about 3 inches above the mung beans for about 20 minutes till the mung beans are soft.
• Mash the cooked mung beans with a spoon. Then transfer it into a blender and add 100ml water to blend the mung beans to fine paste.
• Pour blended mung bean paste into a non stick pan over medium low heat. Stir until the mung bean paste dries up (about 10 minutes), then add oil and butter into it. Stirring constantly until oil and butter well absorbed in the mung bean paste (about 10-15 mins).
• Lastly add in sugar and honey and continue to stir mixture to become a soft and smooth dough. Not sticky but easily pulled away from pan (cook about 30 mins). You may add more sugar or honey if you got a sweet tooth.
• Take out half portion of the mung bean dough from the pan and set aside to cool. Sift 1 tsp of matcha powder to the remaining portion mung bean dough. Stir well the matcha mung bean dough and transfer to a bowl and leave to cool.
• Divide the mung bean dough into smaller portions and knead the small dough again. 35g (without filling) and 35g mung bean dough wrap with 10g lotus paste or red bean paste as filling. **I prefer to go with red bean filling
• Dust mould with some kao fen. Roll the mung bean paste into a round ball and dust it with some kao fen. Gently press it into mould, and unmould. Serve immediately or place the cakes in an airtight container and chill in the refrigerator for 3-4 days.

Notes

• Yield: 22 pieces with filling; 12 pieces without filling.
• This is the second batch of mung bean dough that I tried in a week.  The first batch was quite dry as I didn't fry the mung bean dough well and caused some  cracks in the mooncakes with filling after a few hours of wrapping,
• I find that it is not easy to cook the mung beans with pressure cooker.  As not much water is added the bottom part will get burnt quite easily.  Alternatively you may also steam the mung beans or boil with water . As the mung beans will puff up after soaking, do not add too much water when boiling as it will take quite some time to fry the mung beans.
• Practice makes  perfect, suggest that you try half of this recipe for a trial run and have a feel of the correct texture.

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冰心綠豆糕{冰心月餅} Mung Bean Cakes & Mung Bean Mooncakes

做法：

1. 冲洗綠豆仁，倒入800毫升水浸泡隔夜。再冲洗綠豆仁沥干。
2. 将綠豆仁倒入高压锅里，放上香兰叶。倒入1000毫升的水，盖紧锅盖。
3. 让锅内水煮开了，转入中小火煮焖煮8分钟即可。你也可以用蒸锅蒸60分钟或用水煮（水不要放太多，大概3寸高过綠豆仁）用中火煮约20分钟左右至綠豆变软。
4. 把煮熟透的綠豆稍微压一压，放入料理机内，倒入100毫升的水将綠豆仁打滑成豆蓉。
5. 然后将豆蓉倒入热锅中（不沾底锅），用中小火。干炒豆蓉约10分钟至收干水份，倒入玉米油和牛油不停的翻炒至油完全被吸收到豆蓉里（约10-15分钟）。
6. 倒入糖和蜂蜜继续翻炒至混合物完全融合至豆蓉离锅及不粘性（约30分钟）。甜度可以依照自己喜欢调整
7. 盛出一半的豆蓉待凉备用。留一半的豆蓉在锅里，筛入1茶匙的抹茶粉，再翻炒至抹茶粉和豆蓉均衡即可，盛出待凉备用。
8. 豆蓉分割成小团（再次搓匀），35克豆蓉（没加馅），35克豆蓉包10克莲蓉馅在里面，搓圆。**觉得包红豆馅比较好吃
9. 然后用摸具轻轻压出自己喜欢的形状就可以了。**摸具内撒入少许糕粉，豆蓉球也要沾上少许的糕粉，这样才容易脱模。可马上享用或放入密封盒子收进冰箱冷藏3-4天。

• 这是我第二次做这个食谱。第一次綠豆仁炒的不好，包好馅料数小时后带馅的月饼外层会爆开。
• 觉得用高压锅不太好控制，因为水加的少使锅底容易烧焦。所以觉得用蒸锅或用中火煮綠豆仁比较好。
• 要注意水分，太干或者太湿都不容易成形。水份太多的话炒的时间也会比较久。建议先试做一半的量，比较好掌握制作过程。