Easy Mung Bean Cakes

Name: Easy Mung Bean Cakes
Total time: 1800 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 400 grams mung beans (split and hulled); 1 cup granulated sugar (about 200 grams); as needed Sesame oil,

凱茜媽咪の廚房 @Kathy_kitchen

The Mid-Autumn Festival is coming up, and making some traditional hometown sweets helps ease homesickness. Using an electric rice cooker makes this recipe simple and convenient. Enjoy mung bean cakes chilled for a refreshing treat that brings back memories of home.

凱茜媽咪の廚房 @Kathy_kitchen

Saved

Ingredients

30 minutes

Serves 10 servings

400 gramsmung beans (split and hulled)
1 cupgranulated sugar (about 200 grams)
as neededSesame oil,

Saved

Steps

30 minutes

1

Prepare the ingredients. Quickly rinse the mung beans, drain well, and place them in the inner pot of an electric rice cooker. 400 grams of mung beans is about 3 rice cooker cups. Add an equal amount of water to the pot and soak for 30 minutes.
2

After soaking, do not add more water to the inner pot. Place it on the steaming rack inside the rice cooker. Add 2 cups of water to the outer pot, close the lid, and start cooking the mung beans.
3

When the rice cooker switches off, open the lid and stir the mung beans with a rice paddle. Take one bean and crush it to check if it's cooked through. If not, add 1/2 cup of water to the outer pot and cook again. While the mung beans are still hot, mix in the sugar. The total weight after adding sugar should be about 900 grams.
4

While still hot, mash the mung beans. For a finer texture, you can also press them through a mesh strainer.
5

You can use a food processor to blend the cooked mung beans for an even smoother texture.
6

This is your smooth mung bean paste.
7

Prepare a mooncake mold and lightly brush it with vegetable oil or sesame oil to help release the cakes.
8

Each mung bean cake should weigh about 25 grams. Take 25 grams of mung bean paste and fill the mold.
9

Press the mung bean paste firmly into the mold.
10

Push the mold to release the mung bean cake.
11

Gently remove the cake from the mold.
12

Chill in the refrigerator before serving for the best flavor.
13

If you don't have a mooncake mold, you can use a silicone mold. Fill with mung bean paste and press firmly.
14

Cover the finished cakes with plastic wrap and gently remove from the mold.
15

Mung bean cakes in different shapes are all delicious.
16

[Tips]
* In step 3, mix in some sesame oil to enhance the aroma and flavor of the mung bean cakes.
* If you don't use all the mung bean paste right away, store it in the freezer.