The mung beans were first steamed then mashed. The bean paste was later processed with raw sugar and butter in a bread maker using the "Jam" function. The butter and raw sugar was heated to release a nice caramelized aroma before the mixing start. However, the heating process seemed to dry up the bean paste quite fast, so the cooking process was terminated manually at the 30th minutes.
The mung or green bean paste can also be processed over the stove instead of a bread maker :)
Appliances: steamer & bread maker Mayer MMBM12
Yield: about 360g mung bean paste
Ingredients120g split mung bean
1 blade pandan leaf, optional
45g raw sugar
30g unsalted butter
Directions1. Rinse split mung beans till the water is clear. Add water to about 2 cm above the beans' height. Let the beans soak for about 90 to 120 minutes.
90 minutes later, the soaked beans double in volume.
2. Drain away the water from the beans and add fresh 120g of water to the beans.
The weight of the soaked beans collected was about 235g.
Place pandan leaf on top of mung beans, and steam for 15 minutes.
After the 15 minutes, stir the mung beans to ensure a more even steaming of the beans.
After the stirring, heat up the steamer for another 10 minutes.
After the steaming ends, keep the beans in the steamer for 10 minutes.
3. Use a spoon to mash the beans into paste.
If you want a smoother texture, blend the paste using a hand blender.
4. Add butter and raw sugar to the bread pan, followed by the bean paste (about 340g).
Select "C-12 Delicious Jam" function and start the program.
The bread maker will heat up the ingredients for 10 minutes, then the kneading blade will begin to stir the ingredients.
As the ingredients are already cooked, we do not need the bread maker to run the full program. About 25 to 30 minutes should be quite sufficient to churn the ingredients into a smooth paste. Prolong working would dry up the paste. You need to stop the program manually by holding on to the "Stop" button, till you hear a long beep.
If the paste is not sweet enough, add a little golden syrup to the bean paste.
5. Transfer the hot bean paste to a glass container immediately. Keeping the paste in the hot bread pan will dry up the paste.
It is best to keep the paste in wetter condition, the bean paste will tend to become drier when cool down.
6. If the paste is too dry, add some hot water to moisten it.
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