Healthy Mung Bean Cakes 低糖少油 绿豆糕
Mung bean cakes 绿豆糕 are a beautiful dessert that originated in the imperial kitchens of Qing dynasty China. My version is creamy and decadent but guilt-free, healthy, and surprisingly easy.
Equipment
- Instant Pot or pressure cooker 电压力锅
- Mooncake press (50g capacity), see notes 月饼摸具（建议塑料手压型）
- Steamer insert 蒸格
- Nonstick pan (10"+) and wooden spatula 不粘锅及木头锅铲
Ingredients
- 1¾ cups mung beans dry 绿豆，400克
- 4 Tbsp coconut milk see note 1 for alternative flavors 椰浆，60克
- 1 cup coconut water see note 1 for alternative flavors 椰子水，230克
- 3 oz frozen spinach defrosted, see note 2 速冻菠菜，100克
- 3 Tbsp honey see note 3 蜂蜜，60克
- 1 pinch salt 食用盐，少许
Instructions
- Rinse and pick through mung beans. Soak for 12-24 hours in 10 cups of water.绿豆冲洗干净，泡12-24小时
- Rinse and drain soaked mung beans. Add mung beans and 4 oz of water into a heat safe bowl, and steam in an
Instant Pot on high pressure for 14 minutes.泡好的绿豆沥干水，再次冲洗。绿豆放入碗中，加120克清水，Instant Pot 电压力锅高压隔水蒸14分钟。 - Place all ingredients in
the Vitamix blender jar. Starting on low speed, quickly increase to max speed, stirring continuously with the tamper until it forms a completely smooth, bright green paste.将所有食材倒入维他密斯搅拌器 。从低速快速提升到最高速，使用搅拌棒不停将固体推向料理机的刀片，打成细腻的绿豆沙。 - Heat nonstick pan on low heat (220°F = 105°C). Cook mung bean paste to remove excess moisture, stirring frequently to prevent browning. The paste will tighten up into a sticky dough (~25 min). 绿豆沙倒入不粘锅，小火（105°）翻炒把水分炒干。一定要常常搅拌以免糊锅。中途会形成水泥状态，特别难搅拌，不要放弃！（约25分钟即可）
- The mung bean dough is done when it forms a ball that sticks to itself and not to the pan. Transfer to a bowl, press a piece of plastic wrap against the top of the dough, and refrigerate until completely chilled.绿豆沙炒至成团后，倒入碗中，贴上保鲜膜（以免成皮）。放入冰箱彻底冷却。
- The refrigerated dough should have the consistency of play-dough. Weigh the mung bean cake dough into equal 30g (1 oz) portions, and roll into smooth balls. Press each dough ball with the
mooncake press to form individual mung bean cakes.绿豆面分30克一份，揉成面团。用月饼摸具 压出美丽可口的绿豆糕！
Video
Notes
Recipe Notes
- As written, this recipe makes mung beans cakes with a subtle coconut flavor
- To create a bolder coconut flavor: add a few Tbsp of powdered coconut or unsweetened coconut flakes (rehydrated)
- For original mung bean flavor: replace coconut milk with 2 Tbsp of neutral oil like avocado or canola; replace coconut water with plain soy milk
- For sesame flavor: replace coconut milk with 2 Tbsp of sesame oil; replace coconut water with plain soy milk
- Substitute frozen spinach with ~8 oz of fresh spinach. Homemade frozen spinach is safe to use from frozen, see my post on Mung Bean Cakes for details. Commercial frozen spinach should be microwaved according to package directions before using.
- For vegan mung bean cakes: substitute agave syrup or pure cane sugar.
- Mung beans (aka moong beans) are available online here or at your local Asian grocery.
- Plastic moon cake presses are available inexpensively online. I used this one from Amazon.
- A high-powered blender with a tamper like the Vitamix is necessary to create the creamy, decadent texture.
- Steaming the beans with an Instant Pot is more reliable and way faster than regular steaming.
- The recipe also works with adzuki beans, simply eliminate the spinach for purple adzuki cakes.