If you’ve never tried mung bean-filled glutinous rice cakes before, you’re in for a treat! This recipe brings together the delicate sweetness of mung beans with the chewy texture of glutinous rice dough. I promise it’s a perfect comfort food for any time of the day.

What is Semi-Leavened Dough?

You might notice I use dry yeast in this recipe, but the dough only ferments for 10 minutes—much shorter than traditional bread or bun recipes.

Unlike soft, fluffy buns that require long rising times (like Peanut Sesame Buns, Noodle Buns with Tofu, Steamed Pumpkin Buns, and Cinnamon Sugar Buns), semi-leavened dough uses brief fermentation to create a unique texture: slightly airy yet pleasantly chewy.

This method balances tenderness with structure, making it ideal for dishes where you want lightness without sacrificing bite.

Where You‘ve Seen This Technique

Semi-leavened dough is a classic Chinese culinary trick, often used in:

The short rise time speeds up cooking while keeping the dough supple and easy to shape—perfect for busy home cooks!

Bonus: The Versatility of Mung Beans

In Traditional Chinese Medicine (TCM), mung beans are considered cooling, making them a staple for heat-clearing and detoxifying dishes. They shine in both sweet and savory creations:

Desserts: Silky mung bean soup, or delicate mung bean cakes.
Savory Bakes: Flaky mung bean pastries with a subtly sweet filling.
Summer Treats: Mung bean popsicles to beat the heat!

Moreover, mung beans are frequently processed into smooth mung bean paste and used as fillings for various pastries, steamed buns, and glutinous rice balls.

With its smooth texture and naturally light sweetness, it’s a popular alternative to red bean paste that’s just as delicious but less heavy.

Ingredients

For the mung bean filling:

200g mung beans
30g white sugar (adjust to taste)

For the glutinous rice dough:

250g glutinous rice flour
50g all-purpose flour (optional, for added chewiness)
2g dry yeast (optional, for a softer texture; omit for a chewier bite)
240g warm water (approximately 30-40°C, not too hot)

Other:

Cooking oil (for pan-frying)

Instructions

Prepare the Green Bean Filling (Prep Ahead)

Soak the mung beans:
Wash the mung beans with clean water and soak for at least 4 hours (refrigerate in summer to prevent sourness) until the skins are fully softened, and they easily split open without a hard core.
Tip: If you’re short on time, you can skip soaking and cook the beans directly in a pressure cooker.

Cook the mung beans:
Drain the soaked beans and add them to a rice cooker with about 300ml water (the water level should be slightly more than the beans, around 1.5 times the amount of mung beans).
Set the rice cooker to the “Cook Rice” setting and cook for about 40 minutes until the beans are soft and split open. If there’s excess water, drain it off.

Mash and season:
While the beans are still warm, add the white sugar and mash the mixture into a smooth paste (you can use a food processor for a finer texture).
Once cooled, roll into small balls of about 30g each, and set aside.
Tip: For a more textured filling, you can leave some of the beans partially mashed.

Make the Glutinous Rice Dough

Mix the flours:
For the soft, fermented version, combine the glutinous rice flour, all-purpose flour, and dry yeast in a large bowl and mix thoroughly.

Add water and knead the dough:
Gradually add the warm water, stirring with chopsticks until the mixture becomes crumbly. Then use your hands to knead it into a smooth dough (the dough should be soft but not sticky).
Key Tip: If the dough is too sticky, add a little more glutinous rice flour. If it’s too dry, add small amounts of warm water (about 5-10ml at a time).

Rest the dough:
Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.

Shape and Stuff the Pastries

Divide the dough:
Divide the dough into 50g portions, rolling them into small balls.

Stuff the filling:
Take one dough ball and flatten it with your palm into a bowl-like shape with thin edges and a thicker middle. Place a mung bean filling ball in the center and slowly gather the dough around it, sealing the edges tightly. Roll it back into a ball and gently flatten it into a disc about 1.5 cm thick.
Tip: Lightly oil your hands or dust with some glutinous rice flour to prevent sticking.

Pan-Fry the Pastries

Preheat the pan:
Heat a flat-bottomed pan or electric griddle and lightly oil it. Preheat on medium heat for 1 minute, then reduce to medium-low heat.

Cook both sides until golden:
Place the patties into the pan and cook on medium-low heat for about 3-4 minutes on each side, flipping when the bottom turns golden brown.
Press gently on the pancake; if it springs back quickly, it’s fully cooked.
Advanced Tip: Cover the pan with a lid for 1 minute while frying to allow steam to soften the inside of the pancake.

Serve and enjoy:
Serve the pancakes while hot for a crispy exterior and chewy, soft center. Pair with tea for a perfect treat!

Frequently Asked Questions

How do I store these rice cakes?

At room temperature: Best eaten the same day. Wrap with plastic wrap to prevent hardening.

In the refrigerator: Reheat in a flat pan over low heat (no oil needed), or microwave for 10 seconds before serving.

Can I substitute the mung bean filling?
Yes, you can replace the mung bean filling with other sweet pastes like red bean paste, purple sweet potato paste, or taro paste depending on your preference.

Print Pin

Mung Bean Glutinous Rice Cake

This mung bean glutinous rice cake is a delightful combination of soft, chewy rice dough and smooth, sweet mung bean filling. It's a perfect snack or dessert that's easy to make and sure to impress!

Course Breakfast, Dessert

Cuisine Chinese

Prep Time 30

Cook Time 45

Servings

Calories 478kcal

Ingredients

For the mung bean filling:

200 g mung beans
30 g white sugar adjust to taste

For the glutinous rice dough:

250 g glutinous rice flour
50 g all-purpose flour optional, for added chewiness
2 g dry yeast optional, for a softer texture; omit for a chewier bite
240 g warm water approximately 30-40°C, not too hot

Other:

Cooking oil for pan-frying

Instructions

Prepare the Green Bean Filling (Prep Ahead)

Soak the mung beans:
Wash the mung beans with clean water and soak for at least 4 hours (refrigerate in summer to prevent sourness) until the skins are fully softened, and they easily split open without a hard core.
Tip: If you're short on time, you can skip soaking and cook the beans directly in a pressure cooker.
Cook the mung beans:
Drain the soaked beans and add them to a rice cooker with about 300ml water (the water level should be slightly more than the beans, around 1.5 times the amount of mung beans).
Set the rice cooker to the "Cook Rice" setting and cook for about 40 minutes until the beans are soft and split open. If there's excess water, drain it off.
Mash and season:
While the beans are still warm, add the white sugar and mash the mixture into a smooth paste (you can use a food processor for a finer texture).
Once cooled, roll into small balls of about 30g each, and set aside.
Tip: For a more textured filling, you can leave some of the beans partially mashed.

Make the Glutinous Rice Dough

Mix the flours:
For the soft, fermented version, combine the glutinous rice flour, all-purpose flour, and dry yeast in a large bowl and mix thoroughly.
Add water and knead the dough:
Gradually add the warm water, stirring with chopsticks until the mixture becomes crumbly. Then use your hands to knead it into a smooth dough (the dough should be soft but not sticky).
Key Tip: If the dough is too sticky, add a little more glutinous rice flour. If it's too dry, add small amounts of warm water (about 5-10ml at a time).
Rest the dough:
Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.

Shape and Stuff the Pastries

Divide the dough:
Divide the dough into 50g portions, rolling them into small balls.
Stuff the filling:
Take one dough ball and flatten it with your palm into a bowl-like shape with thin edges and a thicker middle. Place a mung bean filling ball in the center and slowly gather the dough around it, sealing the edges tightly. Roll it back into a ball and gently flatten it into a disc about 1.5 cm thick.
Tip: Lightly oil your hands or dust with some glutinous rice flour to prevent sticking.

Pan-Fry the Pastries

Preheat the pan:
Heat a flat-bottomed pan or electric griddle and lightly oil it. Preheat on medium heat for 1 minute, then reduce to medium-low heat.
Cook both sides until golden:
Place the patties into the pan and cook on medium-low heat for about 3-4 minutes on each side, flipping when the bottom turns golden brown.
Press gently on the pancake; if it springs back quickly, it's fully cooked.
Advanced Tip: Cover the pan with a lid for 1 minute while frying to allow steam to soften the inside of the pancake.
Serve and enjoy:
Serve the pancakes while hot for a crispy exterior and chewy, soft center. Pair with tea for a perfect treat!

Nutrition