homemade mung bean paste

How to Make Homemade Mung Bean Paste

Mung bean paste, a versatile ingredient for desserts and pastries, is easy to make at home. Here’s a simple guide to creating smooth, sweet paste.

First, rinse 200g of dried mung beans thoroughly until the water runs clear, then soak them in cold water for at least 4 hours (or overnight) to soften. Drain the soaked beans and place them in a pot with enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 40-50 minutes, until the beans are tender and easily mashed.

Drain the beans, reserving 1 cup of the cooking liquid. Transfer the beans to a blender or food processor; blend with the reserved liquid until perfectly smooth. For a richer texture, you can also pass the mixture through a fine-mesh sieve to remove any skins.

Return the blended paste to a clean pot. Add 100g sugar (adjust to taste) and a pinch of salt. Cook over medium-low heat, stirring constantly, for 15-20 minutes until the thickens into a glossy paste. For extra fragrance, stir in 1 tablespoon of vegetable oil or melted butter at the end.

Let the paste cool completely before storing in an airtight container in the refrigerator for up to a week. Use it in mooncakes, baozi, or as a topping for toast and ice cream!