Easy Mung Bean Cake

I once tasted an incredibly delicious mung bean cake at a dessert shop and immediately wondered if I could recreate it at home. That curiosity inspired me to start experimenting and eventually make my own mung bean cakes.

Ingredients

500 g hulled mung beans

Butter, as needed

Granulated sugar, to taste

Instructions

Step 1

Prepare 500 grams of hulled mung beans and soak them in warm water. I replaced the water several times as it cooled, but if you prefer not to do that, simply extend the soaking time. Once the beans have absorbed enough water, become soft, and can easily be broken apart with your fingers, they are ready to steam. Bring water to a boil and steam the beans for about 20 minutes, or until they become larger, very tender, and begin to split.

Step 2

Transfer the steamed mung beans to a blender or food processor. Add a small amount of cooled boiled water and blend until you achieve a smooth and silky puree.

Step 3

Since water is added during blending, the resulting mung bean paste will be thick, soft, and slightly sticky.

Step 4

Cut the butter into small pieces and melt it in a heated pan until fully liquefied.

Step 5

Add the mung bean puree to a nonstick pan. Stir in the granulated sugar and melted butter until evenly combined. It's best to add the sugar little by little so you can adjust the sweetness according to your preference. Using a generous amount of butter will create a richer flavor and smoother texture. Cook over low to medium heat, stirring continuously to prevent the mixture from sticking or burning. Avoid cooking the paste until it becomes overly dry, as this can cause the finished cakes to crack after cooling.

Step 6

Spoon the finished mung bean paste into molds and press firmly to shape. Because I used plenty of butter in the mixture, there was no need to grease the molds beforehand. For the best flavor and texture, refrigerate the cakes before serving.