Crispy Mung Bean Cake recipe

21 Nov

Be prepared for lots of dessert recipes!  Anyone with a sweet tooth would be delighted with the next few posts of sweets in the coming weeks!  Here’s a mung bean cake recipe.


Mung Bean Cake recipe


200g plain flour
50g butter
80ml water
400g split mung beans
200g sugar

1. Soak 400g of split mung beans overnight
2. Strain and steam mungs for 40 minutes
3. Blend mung beans while hot
4. Pour into mixing bowl and cool for 5 minutes before adding sugar to mix (this will be the filling).

1. Mix plain flour and butter untill well combined. Pour water into the mixture slowly, then knead to form a soft and elastic dough.
2. Divide dough into small portions then slightly press and wrap each dough with mung bean paste. Shape into a ball. Flatten it and rest the dough for 15 minutes.
3. Heat up oil for deep frying in medium heat until golden brown. Dish up and drain. Leave to cool before serving.

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3 Responses to Crispy Mung Bean Cake recipe



December 16th, 2010 at 11:02 pm

Hi, can the filling be made in advance and kept in the fridge for later use? What must I do to make it soft again so that it can be wrapped in the dough?




December 20th, 2010 at 6:13 pm

Hi Jenny, yes you can make the filling in advance. When you take it out from fridge, you can use it immediately. Good luck~



November 28th, 2011 at 6:26 pm

Sounds yummy, but are there any gluten free options on this (using non wheat flour)?

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