Mung Bean Cake

6 steps. Take it one step at a time.

1. 01

   Rinse the 250g skinless mung beans thoroughly

   Rinse the 250g skinless mung beans thoroughly and soak them in water for at least 4 hours, or overnight in the refrigerator.

   4 hr
2. 02

   Drain the beans and spread them evenly

   Drain the beans and spread them evenly in a steamer basket. Steam over boiling water for 40-50 minutes until the beans can be easily crushed with a finger.

   50 min
3. 03

   While still hot, press the beans through a fine-mesh sieve or use a food…

   While still hot, press the beans through a fine-mesh sieve or use a food processor to create a very smooth, fine paste.

4. 04

   In a non-stick pan

   In a non-stick pan over low heat, melt the 70g butter. Add the mung bean paste and stir-fry to combine.

5. 05

   Add 60g sugar and 30g honey

   Add 60g sugar and 30g honey. Continue to stir-fry over low heat for 15-20 minutes until the mixture thickens and forms a non-sticky, cohesive dough that pulls away from the pan.

   20 min
6. 06

   Divide the dough

   Divide the dough into equal portions (about 35-40g each). Press each portion into a mold to shape. Refrigerate for at least 2 hours before serving for the best texture.

   2 hr