Mung Bean Cakes 綠豆糕
One of the treats made for Duanwu Dragon Boat Festival is the delightfully light and sweet Green Mung Bean Cake 綠豆糕, an elegant mold shaped sweet pastry of fragrant mung bean paste stuffed with sweet red bean paste. So beautiful to look at and tasty to boot...you won't believe how fast these little cakes disappear!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 14 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2 cups green mung bean paste 綠豆沙餡, 300g
- 3 1/2 tbsp butter, 50g, softened to room temp
- 1 tsp sesame oil
- 1/2 cup red bean paste 紅豆沙, 100g
- 2 tbsp flour, for dusting
Instructions
- 1
Mix the green mung bean paste with butter and sesame oil until thoroughly combined. Cover and let firm up in refrigerator.
- 2
Freeze red bean paste for 10 mins or until firm enough to scoop and shape.
- 3
Scoop out 1 tbsp of green mung bean paste and use fingers to shape into an flat oval that fits overall shape of mold.
- 4
Dust both the wooden mold and the side of bean paste facing the mold with flour.
- 5
Press lightly into mold. Scoop up 1 1/2 tsp of red bean paste and shape into a smaller flat oval and place in center of mold. Scoop another 1 tbsp of green mung bean paste and form into a flat oval the size of the mold and place over red bean paste.
- 6
Press down lightly but firmly with flat of palm, making sure that the paste fits into all corners of the molds completely.
- 7
Keeping the mold at an 25° angle to the table top, tap the front end of the mold on the table until the shaped cake slips out.
- 8
Gently move on to a parchment paper covered baking sheet, placing cakes with a 1 inch space inbetween.
- 9
Bake at 260°F (130°C) for 20 mins. Remove from oven and let cool completely before moving.