STEP 1.Soak the peeled mung beans in water for about 4 hours, adding more water as it is soaked up (or you can place it in the refrigerator overnight).
STEP 2.Place them into a pressure cooker, add enough water so that it comes just above the beans (soaked and peeled mung beans are not too absorbent), and cook for about 15 minutes.
STEP 3.Put them into the blender to make them into a paste.
STEP 4.Place the butter in a heated non-stick pan and wait until it has melted.
STEP 5.Pour in the cooked mung beans and cook on medium heat, stirring constantly with a spatula.
STEP 6.Add both sugars and continue to stir.
STEP 7.Cook until the mixture resembles smooth mashed potatoes, turn off the heat and allow to cool so you are able to handle the mixture.
STEP 8.Red bean paste
STEP 9.First, wash the red beans and soak in water overnight (red beans need longer to soak than peeled green beans). If it is summer and the temperature is high, it is best to soak the beans in the refrigerator.
STEP 10.Next, place the soaked red beans into a pressure cooker and add enough water to come 2 to 3 cm above the beans. Cook for about 30 minutes.
STEP 11.Cool the beans slightly and place them in the blender.
STEP 12.Place the butter into a heated non-stick pan to melt it.
STEP 13.Turn the heat to medium and pour the red bean paste into the pan and stir constantly.
STEP 14.Add the sugars and continue to stir.
STEP 15.When the red bean paste stops sticking to the sides of the pan, then you can turn the heat off and let it sit for a bit.
STEP 16.Divide the green bean paste ‘dough into 35-gram (about a tablespoon) portions and roll each one into a ball. Repeat the same process for the red bean paste, but halve the weight of each portion (or 15 grams). I use a 50-gram capacity mold, so the total amount of the two kinds of bean paste add up to 50 grams, but you can base the portions on the size of the mold you are using.
STEP 17.Flatten each green bean paste ball, place each red bean paste ball in the center and then wrap the flattened green bean paste dough around the red bean paste ball, completely enclosing it.
STEP 18.Place each ball into the mold and press it. Roll the ball in your hands to smooth the shape and seal it.
STEP 19.Press the ball into the mold and then remove. Place the mung bean cakes in the refrigerator. Serve.
Nutrition value
2409
calories per serving
56 g Fat107 g Protein359 g Carbs86 g FiberOther
Current Totals
56 g Fat
107 g Protein
359 g Carbs
86 g Fiber
MacroNutrients
Carbs
359 g
Protein
107 g
Fiber
86 g
Fats
Fat
56 g
Vitamins & Minerals
Calcium
568 mg
Iron
30 mg
Vitamin A
350 mcg
Vitamin B1
3 mg
Vitamin B2
2 mg
Vitamin B3
15 mg
Vitamin B6
2 mg
Vitamin B9
1089 mcg
Vitamin B12
0 mcg
Vitamin C
8 mg
Vitamin E
5 mg
Copper
5 mcg
Magnesium
896 mg
Manganese
5 mg
Phosphorus
1903 mg
Selenium
128 mcg
Zinc
13 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
