Chinese Mung Bean Cake
By 
| Servings |
peoples
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Ingredients
- 250 g yellow mung beans
- 40 g vegan butter
- 50 ml vegetable oil
- 110 g sugar
- 1 pinch salt
- 5-8 g matcha powder
Ingredients
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Instructions
- Pre-soak the yellow mung beans overnight. Rinse and dry the next day.
- Cook the mung beans until they are soft and easy to smash. Then smash them with a spatula until it becomes a smooth and fine mixture. Transfer it to a non-stick pan.
- Add a pinch of salt, butter and vegetable oil to the mung bean mixture. Heat at a medium temperature and keep stirring throughout the process. Add sugar when the oil is well absorbed. Keep stirring until they can stick together easily.
- Divide the dough into two equal portions. Add the matcha powder to one of them and mix well.
- Then transfer the mixture to a strainer and press them with a spatula. You will see them come out from the small holes.
- Divide the mixture into smaller dough balls (around 30 g to 40 g) and then add filling (if you’d like!). Shape the cakes when the mixture is no longer hot, but still warm!
