Mung Bean Cake

• Vegetarian
• Gluten free

• Produce

  • 5 g Matcha powder
  • 250 g Mung beans, yellow

• Baking & Spices

  • 1 small pinch Salt
  • 110 g Sugar

• Oils & Vinegars

  • 50 g Vegetable oil

• Dairy

  • 40 g Butter

Found on chinasichuanfood.com

Description

Ingredients

• 250g yellow mung beans (unshelled mung beans)
• 40g butter
• 50g vegetable oil
• 110g sugar or more if needed (you can slightly adjust this amount)
• a small pinch of salt
• 5-8g matcha powder (I use 5g)

Directions

• Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.
• In a rice cooker, add clean water to slightly cover the mung beans and cook with a rice procedure until the beans are soft and easy to smash. Then smash them with a spatula until a smooth and fine mixture. Transfer it to a non-stick pan.
• Add pinch of salt, butter and vegetable oil to the mung bean mixture. Heat over medium slow fine and keep stirring in the process. Add sugar when the oil is well absorbed. Keep stirring until they can sticky together easily. Turn off the fire.
• Divide the dough into two equal portions and then transfer one portion out. Add around 5-8g matcha powder to the another portion and mix well.
• Then transfer the mixture to a strain and press them with a spatula. You will see then come out from the small holes. This step can provide a super smooth and fine texture.
• Divide the mixture into smaller doughs around 30g to 40g and then wrap 10 filling if you prefer to have some. Shape with a mooncake mould or any other mould you prefer. You need to operate this step when the mixture is not hot but still warm.