Savoury Sweet Mung Bean Paste

Homemade savory and sweet mung bean paste made from scratch as bread filling 😋

Savoury and sweet mung bean paste used in bamboo charcoal milk buns 👇

Green Bean Paste (340g)
Ingredients
100g split mung beans, wash and soak

50g rice bran oil/mild flavour vegetable oil
75g raw cane sugar

1g low-sodium salt

15g top/cake flour

10g Plain Flour Plus/plain flour
5~8g fried small onion crisps #

30~20g hot water, to be added to adjust the paste consistency

# Fried small onion crisp can be replaced by about 20g chopped small red onion stir-fried till golden and fragrant.

Directions
1. Rinse split mung beans till the water is almost clear. Let it soak for about 3~4 hours.
Drain away the water, and rinse the mung beans till the water almost run clear, again.

2. Line a steamer or colander with parchment paper, and pour the soaked split mung beans over the parchment paper.

Add about 120g of water to the inner pot of a rice cooker. And use the "Steam" or "Rice Cooking" function of a rice cooker, to steam the split mung beans for about to 20 to 25 minutes. The mung beans are ready when the beans can be easily crushed between two fingers.

3. Transfer the hot split mung beans to a big mixing bowl. Add the remaining ingredients, except the 20~30g of hot water, to the mixing bowl.

Stir to mix well all the ingredients in the mixing bowl.

4. Use a handheld blender to grind the ingredients into very smooth texture.

5. Add the blended bean mixture and 20~30g of hot water to a pot. Stir and cook the bean mixture till it thickens.

The mung bean paste is ready when it can be gathered into a big lump.

6. Transfer the mung bean paste to a container. Keep it in the fridge after cooling down. If you prepare it a day ahead, just thaw the mung beans paste for about 1 hour before use.