Mung Bean Pastry

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.

Course Side Dish

Cuisine Chinese

Prep Time 30

Resting Time 19

Total Time 25

Servings

Calories 411kcal

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.

Nutrition