A must-make treat for summer, this soft mung bean cake features a sticky, chewy outer layer and a refreshing, sweet filling. The whole family will love its delicious taste! You can either pan-fry or bake it.
About mung bean pastry
Today’s soft mung bean pastry brings back childhood memories for me. Occasionally, I would encounter street vendors shouting and selling Chaozhou-style mung bean cakes, and I would usually buy some.
This version is different from the traditional mung bean cake I’ve made before. Traditional mung bean cakes are made with mung bean paste shaped into mooncake-like cakes.
In contrast, this version features mung bean paste encased in a soft, slightly chewy dough made from flour, sugar, yeast, oil, and water.
These cakes can be pan-fried or baked until they develop a golden-brown crust while remaining soft and slightly sweet inside. Known for their light and fluffy texture, they are a popular snack or dessert, especially enjoyed during warmer seasons for their refreshing taste.
Ingredients:
- 200g peeled mung beans, soaked for more than 4 hours
- 45g white sugar
- 30g whole milk
- 200g all-purpose flour
- 20g white sugar
- 3g yeast
- 40g corn oil
- 100g water
Instructions:
Prepare Mung Bean Paste:
- Steam the soaked mung beans for 40 minutes or until soft.
- Mix in 45g white sugar and 30g whole milk with the steamed mung beans in a bowl. Mash until well combined and smooth. Divide and knead into 30g portions of mung bean paste.
Prepare Dough:
- In a mixing bowl, combine all-purpose flour, white sugar, yeast, corn oil, and water. Stir until the mixture forms crumbs.
- Knead the mixture into a smooth dough. Cover with plastic wrap and let it rest for 20 minutes until it rises.
Assembly:
- Divide the dough into small 20g pieces. Roll each piece into a thin disc.
- Place a portion of mung bean paste in the center of each dough disc. Wrap the dough tightly around the filling and press lightly to form square-shaped cakes.
Cooking Options:
Pan-Frying Method:
- Heat a frying pan over low heat. Optionally, lightly spray with oil.
- Fry the mung bean cakes on low heat until all six sides are golden brown.
Baking Method:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the mung bean cakes on a baking tray lined with parchment paper, spaced apart.
- Bake for 5 minutes, then flip the cakes and bake for another 5 minutes. Repeat until all six sides are golden brown.
FAQ:
Why do some mung bean pastes need to be fried?
Many recipes call for pan-frying mung bean paste to reduce moisture. Using a bamboo steamer, which retains less water, eliminates the need for frying.
Why does my dough turn lumpy when kneading?
Similar to making Chinese buns, knead the dough a bit longer. Alternatively, let the dough rest covered for 5 minutes, then knead again to achieve a smooth texture.
Why use peeled mung beans?
Pre-peeled mung beans are recommended as they save preparation time. I don’t recommend peeling them yourself. If unpeeled beans are used, consider making Chinese mung bean soup instead.
Mung Bean Pastry
Ingredients
- 200 g peeled mung beans soaked for more than 4 hours
- 45 g white sugar
- 30 g whole milk
- 200 g all-purpose flour
- 20 g white sugar
- 3 g yeast
- 40 g corn oil
- 100 g water
Instructions
Prepare Mung Bean Paste:
- Steam the soaked mung beans for 40 minutes or until soft.
- Mix in 45g white sugar and 30g whole milk with the steamed mung beans in a bowl. Mash until well combined and smooth. Divide and knead into 30g portions of mung bean paste.
Prepare Dough:
- In a mixing bowl, combine all-purpose flour, white sugar, yeast, corn oil, and water. Stir until the mixture forms crumbs.
- Knead the mixture into a smooth dough. Cover with plastic wrap and let it rest for 20 minutes until it rises.
Assembly:
- Divide the dough into small 20g pieces. Roll each piece into a thin disc.
- Place a portion of mung bean paste in the center of each dough disc. Wrap the dough tightly around the filling and press lightly to form square-shaped cakes.
Cooking Options:
- Pan-Frying Method:
- Heat a frying pan over low heat. Optionally, lightly spray with oil.
- Fry the mung bean cakes on low heat until all six sides are golden brown.
- Baking Method:
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the mung bean cakes on a baking tray lined with parchment paper, spaced apart.
- Bake for 5 minutes, then flip the cakes and bake for another 5 minutes. Repeat until all six sides are golden brown.
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