Mung bean cakes

Mung bean cakes

By
From
The Real Food of China
Makes
11
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
200g peeled, dried mung beans
115g caster sugar
1 tablespoon vegetable oil

Method

  1. Put the mung beans in a bowl, cover with water and soak for 3 hours or overnight, then drain. Put the mung beans in a steamer, place over a wok or saucepan of boiling water, then cover and steam for 15 minutes. Cool, then transfer to a food processor and process until very finely ground.
  2. Combine the ground mung beans in a bowl with the sugar and oil. Use your hands to knead the mixture to form a smooth, stiff paste. Using a mooncake mould, or a similar shallow mould (with a 50 ml capacity), shape the cakes by pressing the mixture firmly into the mould, then smooth the surface. Turn the mould over and tap sharply on the back to remove the cake, then place the cake on a small square of baking paper. Repeat with the remaining mixture. Working in batches, place the cakes on the baking paper in a steamer and steam for 5 minutes. Cool to room temperature, then serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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