Crispy mung bean cakes, a beloved Asian treat, delight with their flaky crust and sweet, nutty filling. Here’s a simple guide to crafting them at home.
For the crust: Mix 200g all-purpose flour and 50g sugar. Rub in 100g cold cubed butter until crumbly. Gradually add 4-5 tbsp ice water, kneading into a smooth dough. Chill for 30 minutes.
For the filling: Soak 150g dried mung beans for 4 hours, then boil until tender. Mash and cook with 50g sugar, 2 tbsp coconut oil, and a pinch of salt until thick. Cool completely.
Assembly: Roll the dough into a thin sheet, cut into circles. Place a spoonful of filling in the center, fold, and seal the edges. Brush with egg wash and sprinkle with sesame seeds.
Baking: Preheat oven to 180°C (350°F). Bake for 20-25 minutes until golden brown. Let cool before serving—their crispy shell and soft filling pair perfectly with a cup of tea.
Enjoy these homemade delights, where flaky pastry meets the earthy sweetness of mung beans!
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