Mung bean cake is a traditional and popular Chinese dessert, especially during summer, since the main ingredient, mung beans, is known to help protect the body from extreme heat. Technically it’s still the beginning the spring, but tell that to the 90 degrees Texas weather. Of course, recipe/photos courtesy of my mom, who continues to make these lovely desserts as I can only look at from a digital screen…
250g yellow mung beans (unshelled mung beans) 40g butter 50g vegetable oil 110g sugar or more if needed a small pinch of salt
- Pre-soak the yellow mung beans overnight. Rinse and dry the next day.
- In a rice cooker, add clean water to slightly cover the mung beans and cook until the beans are soft and easy to smash. Then smash them with a spatula until you have a smooth and fine mixture. Transfer it to a non-stick pan.
- Add a pinch of salt, butter and vegetable oil to the mung bean mixture. Heat over a medium fire and keep stirring in the process. Add sugar when the oil is well absorbed. Keep stirring until the mixture can stick together easily. Turn off the fire.
- Then transfer the mixture to a strain and press with a spatula.
- Divide the mixture into smaller doughs of around 30g to 40g and then wrap 10g of filling. Shape with a mooncake mould or (any other, really). Make sure the mixture is still warm if you do decide to mould it! Enjoy