this recipe yields approximately 14 large (100g) mung bean cakes. however, i recommend making them smaller (50g) for a more manageable size. unfortunately, i misplaced my 50g mold, so i had to use the 100g one instead.
by liberty fish
- shelled mung beans: 500g
- granulated sugar: 60g
- unsalted butter: 150g
- maltose syrup: 50g
- salt: 1g
- milk: as needed
- water: approximately 600ml
- powdered milk: 20g
1. rinse the shelled mung beans and add them to a rice cooker with approximately 600ml of water (enough to cover the beans by about a finger's width). cook the beans on the "polished rice" setting until they are fully cooked.
2. once the beans are cooked, use a spoon to gently press on them. if the beans easily mash into a paste, they are cooked through. transfer them to a flat surface and spread them out to cool.
3. to the cooled mashed beans, add the granulated sugar, maltose syrup, powdered milk, and salt. mix thoroughly.
4. heat the unsalted butter in a saucepan until it melts.
5. add the mung bean paste to the melted butter and cook over low heat, constantly stirring, until the paste no longer sticks to the spoon.
6. spread the cooked mung bean paste onto a flat surface to cool. if the paste becomes too dry, add a little bit of milk at a time until it is pliable but not sticky. allow the paste to cool completely.
7. divide the cooled mung bean paste into 50g balls and press them into a mooncake mold to create the desired design.
8. place the pressed mung bean cakes on a plate, cover with plastic wrap, and refrigerate for at least an hour before serving for the best flavor. you can also enjoy them immediately if you prefer.
tips:
- use a non-stick pan and cook over low heat when frying the mung bean paste to prevent sticking.
- add milk as needed to adjust the consistency of the mung bean paste.
enjoy this delicious homemade mung bean cake recipe! don't forget to leave your feedback and suggestions in the comments below.