Homemade Mung Bean Paste Filling (Sweet Version and Savory Version )
Course: Condiment, Dessert
Cuisine: Chinese
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 300gr paste
Author: Marvellina
Learn how to easily make sweet mung bean paste filling and also savory mung bean paste. They are both suitable for moon cakes, ang ku kueh, steamed or baked buns, tau sar piah, and other kueh or Asian pastries. Both pressure cooker and stove-top recipe included.
Rinse the mung beans in several washes of water and drain off water
Cook the beans in the steamer:
Soak mung beans in hot water for 1 hour or in room temperature water for 4 hours. Drain off the soaking water. Discard the water after that and transfer to a dish and pour in water and put inside the steamer and steam over high heat for 20 minutes or longer until the beans can be easily mashed with a fork
Pressure cook the beans in Instant pot:
Transfer to the inner pot of your instant pot. Pour 1 cup of water in the inner pot of instant pot. Place a trivet in there. Place the bean in a stainless steel or heat-proof dish and add 300 ml of water
Cover the lid and turn the steam release handle to seal. Set pressure cooker to 8 minutes. Once the timer is up, release pressure. The beans should be soft and drain off any excess liquid
To make sweet mung bean paste:
Place the mashed or pureed mung beans on a large non-stick pan. Add sugar, oil, and flour and keep stirring until it dries and comes into a nice non-sticky mass and shiny
To make savory mung bean paste:
Place the cooked mung beans, fried shallots, oil, sugar, and flour in a blender or use an immersion blender to blend until smooth. Transfer to a non-stick pan and cook until it dries and comes into a nice non-sticky mass and shiny
Storing:
Let the mung bean paste cool down completely before using. They can be stored in the refrigerator for up to one week or transfer to a freezer bag and kept for up to 6 months in the freezer