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Tuesday, 6 June 2017

Salted Mung Bean Paste


A creamy mung bean paste added with sugar, salt, as well as fried shallots and pepper for that unique taste.  A delicious filling for my black sesame buns :)


Yield: about 300g salted mung bean paste

Ingredients

100g split mung bean
100g water
2 tbsp rice bran/mild flavour vegetable oil
1/2 tsp fried shallot crisp
40g raw sugar

Pepper to taste (about 1/4 tsp)
Salt to taste (about 1/2 tsp)


Directions

1. 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 100g of water to the beans.
The weight of the soaked beans collected was about 196g.




3.  Steam at high heat 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.
Check whether the beans can be mashed into paste. If not, steam for another 5 to 10 minutes.



4. Use a spoon to mash the hot beans into paste. Add sugar and salt to taste.
 

If you want a smoother texture, blend the paste using a handheld blender.
Add sugar and salt (to taste) to the mashed mung beans, and blend using the handheld blender.



5. Heat up about 2 tbsp of oil, and 1/2 tsp of fried shallot in a pot.

When the ingredients become fragrant, pour in the mashed mung bean from (4) and stir well.
When the mixture becomes drier, or can foam into paste that can maintain its shape,turn off the heating devices,  sprinkle pepper powder and mix well.
As the paste will dry up further after cooling down, hence try not to dry the paste too much during cooking.



6. Transfer the salted mung bean paste to a clean bowl, sealed with a cling wrap. After the paste has cooled down store in the fridge till needed :)



If the paste is too dry, add some hot water to moisten it before use.


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