Mung Bean Cake Recipe

Name: Mung Bean Cake Recipe
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

Mung bean cake easy recipe prepared from mung beans, malt sugar, red beans paste, and sugar.

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Ingredients For Mung Bean Cake Recipe

250 gram peeled mung beans
145 gram Sugar
65 gram malt sugar
70 gram Butter
Red Bean Paste
200 gram red beans

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Directions : Mung Bean Cake Recipe

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

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.