Sweet Mung Bean Cake

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.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 449
• Protein: 15 g
• Carbs: 69 g
• Fat: 13 g

Ingredients

• 250 g mung beans ( dried and peeled )
• 80 g White sugar ( powdered )
• 50 ml Peanut oil ( neutral )
• 1 pinch Gray sea salt ( fine )
• 40 g Maltose

Instructions

1. Grain preparation

   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. Pureeing

   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. Pan drying

   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. Molding and resting

   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.

Chef's tips

• 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.

Storage

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.