Tuesday 22 September 2015

Mung Bean Paste 奶油绿豆沙

A fine and smooth, sweet mung bean or green bean paste, in butter flavour. It can be used as a filling for either bread or mooncakes :)

Yield: about 770g of mung bean paste

300g mung bean, removed skin
350g water to steam
Add 2 cups of water to steam

160g fine sugar
1/4 tsp salt
100g unsalted butter

1. Soak mung beans in water for at least 2 hours.

2. Drain away the water and rinse a few times till the water is clear. Add 350g water and pandan leaves to the beans.

3. Add 250g of water to the inner pot of a rice cooker. Place a steamer stand in.

4. Place the mung bean into the rice cooker and select "Ultra Quick Cook" function.

5. After the cooking process stops, check whether all the beans have softened.

6. Add raw sugar, salt and butter to the hot mung beans. Let the ingredients sit in the warm rice cooker for about 15 minutes, or till the sugar and butter have melted.

7. Stir to mix well. You can also use a hand blender to mash the beans.

8. To get a smoother texture, press the bean paste against the sieve using a silicon spatula.
This step is optional.

9. Heat up the mung bean paste in a flat base non-stick pan in low heat to dry up the bean paste partially. 
Stirring regularly to prevent burning the bean paste.

Heat and stir till the paste can form into a lump.

10. Store the mung bean paste in the fridge till needed :)

Recipe adapted from the following video
with appreciation ^^

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