Mung Bean Cake Recipes

MUNG BEAN CAKE

Mung Bean Cake image

Mung bean cake is a popular Chinese treat made with lightly sweetened mung bean paste. Make this recipe for a refreshing summer dessert!

Provided by Kevin

Categories Dessert

Time 45m

Number Of Ingredients 6

Ingredients

1 cup dry split yellow mung beans (or 3 cups soaked (See Note 1))
1/4 tsp kosher salt
1/4 cup vegetable oil
3 tbsp butter
3/4 cup sugar
food powder coloring ((See Note 2))

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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 23 g, Protein 4 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 8 mg, Sodium 79 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

MUNG BEAN CAKE

Mung Bean Cake image

Chinese dessert mung bean cake is a perfect dessert in hot summer. Only natural ingredients are used.

Provided by Elaine

Categories sauce

Time P1DT1h

Number Of Ingredients 6

Ingredients

250 g yellow mung beans ( ,unshelled mung beans)
40 g butter
50 g vegetable oil
110 g sugar or more if needed ( ,you can slightly adjust this amount)
a small pinch of salt
5-8 g matcha powder (I use 5g)

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.

Nutrition Facts : ServingSize 100 g, Calories 405 kcal, Carbohydrate 51 g, Protein 14.1 g, Fat 16.8 g, SaturatedFat 6.1 g, Cholesterol 17 mg, Sodium 439 mg, Fiber 12.5 g, Sugar 22 g

MUNG BEAN CAKE WITH COCONUT MILK

Mung Bean Cake With Coconut Milk image

I found this recipe years ago, but don't remember where. I have made it a few times to accompany an Asian meal, and it has always been well-received. Don't let the shallots scare you off. They are quite sweet tasting when browned, like caramelized onions. Mung beans can be found in Asian markets, or Asian sections of larger supermarkets. This is a very dense, moist cake.

Provided by Outta Here

Categories Dessert

Time 1h50m

Yield 9 serving(s)

Number Of Ingredients 6

Ingredients

1 cup mung beans (yellow)
1 1/2 cups coconut milk
1 1/2 cups light brown sugar (or 1/2 cup Thai palm sugar)
6 large eggs
1/2 cup shallot, finely chopped
3 tablespoons canola oil

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.

Nutrition Facts : Calories 408, Fat 17.1, SaturatedFat 9.1, Cholesterol 141, Sodium 95.4, Carbohydrate 55.1, Fiber 5.3, Sugar 38.6, Protein 11.5

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