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Mung Bean Cakes & Mung Bean Mooncakes

Author Ann Low
Prep Time 12 hours
Cook Time 1 hour
Total Time 13 hours
Servings 34 mung bean cakes

Ingredients
 

  • 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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