Sweet Mung Bean Cake
Ingredients
- 250 gmung beans (dried and peeled)
- 80 gWhite sugar (powdered)
- 50 mlPeanut oil (neutral)
- 1 pinchGray sea salt (fine)
- 40 gMaltose
Method
A fine, matte paste that offers a supple resistance before melting in the mouth. The scent is that of cooked grain, sweet and vegetal, with no excess fat.
- 1
Rinse the mung beans in clear water until the water runs clear. Soak for 12 hours. Drain and steam until the beans crush easily between two fingers.
- 2
Process the beans while still hot in a blender or fine food mill. For an optimal texture, pass the pulp through a fine-mesh sieve to remove any remaining bits and achieve a silky mass.
- 3
Pour the puree into a pan with the oil, sugar, and maltose. Work the dough over medium heat. It should lose its moisture, firm up, and eventually detach completely from the sides to form a smooth ball that no longer sticks to your fingers.
- 4
Divide the dough into small balls. Press them firmly into traditional cake molds or form regular discs. Let cool completely in the refrigerator so the structure sets.
Frequently asked questions
How do you get this dish right?
- The secret is in the drying: if the paste is too wet, it will collapse when unmolded.
- Use pre-peeled (yellow) mung beans to avoid the chore of peeling.
How long does this dish keep?
Store in an airtight container in the refrigerator for 3 to 4 days. Do not leave in the open air as the paste crusts quickly.
