Mung Bean Cake (Gluten-Free)

Mung bean cake, known as “lvdougao” (绿豆糕) in Chinese, is a traditional dessert enjoyed in various Asian cuisines. It features a smooth and slightly sweetened mung bean paste encased in a soft, gelatinous layer.

What Is Mung Bean Cake (綠豆糕)?

In China, we enjoy not only zongzi (Chinese sticky rice dumplings) but also mung bean cakes during the Dragon Boat Festival. The mung bean cakes I make are incredibly tasty, and I prepare them several times every year during this season.

Mung bean cake is made with three main ingredients: peeled mung beans, white sugar, and butter. Today, I made the traditional sesame oil flavor. If you prefer butter, simply replace the cooking oil in the recipe with butter.

To create two mung bean cake flavors, I also incorporate dried cranberries. This dessert is gluten-free.

Understanding the Ingredients

If you want to explore alternatives and ways to customize this cake, don’t skip this section. Get to know each ingredient and learn how it enhances the cake. Here’s what you need to know about the ingredients:

• Peeled mung beans: Mung beans, also known as green gram or monggo, are typically green. However, for this cake, you will need peeled mung beans, which are yellow due to the removal of their skins. You can find them in most grocery stores, Asian markets, or online stores like Amazon.
• Corn oil: Corn oil is a versatile and mild-flavored oil that is ideal for baking. It has a high smoke point, making it suitable for cooking at higher temperatures without burning. In the mung bean cake recipe, corn oil helps achieve a smooth, moist texture and ensures the ingredients blend well. Its neutral taste allows the delicate flavors of the mung beans and other ingredients to shine through. You can find corn oil in most grocery stores and online.
• Sesame oil: Sesame oil is a key ingredient that adds a rich, nutty flavor to mung bean cakes. This oil, made from pressed sesame seeds, is commonly used in Asian cuisine for its distinctive aroma and taste. In the mung bean cake recipe, sesame oil enhances the overall flavor profile and provides a traditional touch.
• White sugar: I recommend using granulated sugar for its ease of dissolution and smooth blending with the mung bean paste.

HOW TO MAKE MUNG BEAN CAKES

Step 1. Cook the mung bean

I skipped soaking the mung beans. Instead, I washed them and cooked them directly in the rice cooker. Alternatively, you can soak them overnight and steam them to shorten the cooking time.

After washing the mung beans, cook them directly in the rice cooker. Use slightly more water than usual when cooking rice.

Simply press the cooked mung beans gently with your fingers; if they easily crumble, they are ready.

Step 2. Mash the mung bean

Crush the cooked mung beans finely. I use a masher; if you don’t have one, you can add some water or milk and use a meat grinder instead.

The amount of water or milk should be just enough to blend the mung beans smoothly. It’s okay if you add a bit more because we will be stir-frying them next, which will evaporate any excess moisture.

Step 3. Pan-fry the mung bean

Pour everything into a non-stick pan. Add all the ingredients: 500g of peeled mung beans, 60g of corn oil, 60g of sesame oil, 80g of sugar, and 80g of maltose. If you prefer butter, replace the corn oil and sesame oil with butter. Mix and heat the mixture over low heat until thoroughly combined. This process should take about 10-20 minutes. Keep mixing until the paste is smooth and no longer sticks to the spatula or your hands. It turns out very smooth and delicate. The color is slightly darker too.

Step 4. Shape the cake

After taking it out of the pot, I divided it into two parts and added dried cranberries to one part for a cranberry flavor. I like cranberry flavor because the tartness and sweetness of the cranberries balance out the sweetness of the mung bean cake, making it less greasy. My daughter doesn’t like sour flavors, so she specifically asked me not to add them, which is why I made two different flavors.

Divide it into 30g portions, roll each portion into a ball, and then press it with a mold.

This recipe makes 40 mung bean cakes of this size. You can refrigerate them for a while to enhance their flavor. When chilled, they become cool and crunchy, and they are really delicious.

Key points:

• Mash the mung beans thoroughly—the finer you mash them, the better they will taste. You can also strain them for an even smoother texture.
• Shape the mung bean layer while it’s still warm to prevent cracking. If it still cracks, mix in 1 or 2 teaspoons of water or oil to make it more pliable.
• If you can’t eat them all at once, store them in an airtight container and refrigerate. They will stay fresh for 2-3 days.

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Mung Bean Cake (Gluten-Free)

Mung bean cakes are quite expensive if you buy them outside, but they are very easy and cheap to make at home. They cost only a few cents to prepare. These cakes have a delicate taste and melt in your mouth, making them really delicious.

Course Dessert

Cuisine Chinese

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Servings 10

Ingredients

• 500 g peeled mung beans
• 60 g corn oil
• 60 g sesame oil
• 80 g granulated sugar
• 80 g malt syrup

Instructions

Step 1. Cook the mung bean

• I skipped soaking the mung beans. Instead, I washed them and cooked them directly in the rice cooker. Alternatively, you can soak them overnight and steam them to shorten the cooking time.
• After washing the mung beans, cook them directly in the rice cooker. Use slightly more water than usual when cooking rice.
• Simply press the cooked mung beans gently with your fingers; if they easily crumble, they are ready.

Step 2. Mash the mung bean

• Crush the cooked mung beans finely. I use a masher; if you don't have one, you can add some water or milk and use a meat grinder instead.
• The amount of water or milk should be just enough to blend the mung beans smoothly. It's okay if you add a bit more because we will be stir-frying them next, which will evaporate any excess moisture.

Step 3. Pan-fry the mung bean

• Pour everything into a non-stick pan. Add all the ingredients: 500g of peeled mung beans, 60g of corn oil, 60g of sesame oil, 80g of sugar, and 80g of maltose. If you prefer butter, replace the corn oil and sesame oil with butter. Mix and heat the mixture over low heat until thoroughly combined. This process should take about 10-20 minutes. Keep mixing until the paste is smooth and no longer sticks to the spatula or your hands. It turns out very smooth and delicate. The color is slightly darker too.

Step 4. Shape the cake

• After taking it out of the pot, I divided it into two parts and added dried cranberries to one part for a cranberry flavor. I like cranberry flavor because the tartness and sweetness of the cranberries balance out the sweetness of the mung bean cake, making it less greasy. My daughter doesn’t like sour flavors, so she specifically asked me not to add them, which is why I made two different flavors.
• Divide it into 30g portions, roll each portion into a ball, and then press it with a mold.
• This recipe makes 40 mung bean cakes of this size. You can refrigerate them for a while to enhance their flavor. When chilled, they become cool and crunchy, and they are really delicious.

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