Mung Bean Paste 綠豆沙餡
This is one of the classic Chinese pastry cake fillings, the Green Mung Bean Paste 綠豆沙餡, a light, creamy, beany and nutty sweet golden filling that is one of my favorite fillings.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 1/2 cups skinless mung beans, 300g
- 1 1/2 cup water, 350g
- 3/4 cup brown sugar, 150g
Instructions
- 1
Rinse the mung beans and drain.
- 2
Put the drained mung beans and water in a dish and steam for 20 mins or until beans are soft all the way through.
- 3
Remove from steamer and use a stick blender to puree the beans into paste.
- 4
Add the bean puree and sugar to a large pan and stir fry over low heat, constantly flipping the paste over, until the sugar is completely melted and the paste no longer sticks to your finger when touched.
- 5
Let cool completely and it is ready to be weighed and shaped to be used as a filling for cakes and pastries.