green bean paste recipe

How to Make Mung Bean Paste: A Comprehensive Guide

Mung bean paste, a versatile ingredient in desserts and pastries, is beloved for its smooth texture and subtly sweet flavor. Here’s a detailed guide to making it at home.

Step 1: Prepare the Beans

Rinse 200g dried mung beans thoroughly, then soak them in water for 2–3 hours (or overnight) until softened. Drain well. For a richer flavor, you can also blend soaked beans with water to create a smoother paste before cooking.

Step 2: Cook the Beans

Transfer the soaked beans to a pot, add enough water to cover them by 2–3 inches, and bring to a boil. Reduce heat and simmer for 40–60 minutes, stirring occasionally, until the beans are mushy and easily mashed. Alternatively, pressure cook for 15–20 minutes for quicker results.

Step 3: Blend and Sweeten

Mash the cooked beans with a potato masher or blend in a food processor until smooth. Return the paste to the pot, add 100–150g sugar (adjust to taste), and 1–2 tablespoons of cooking oil (for shine and richness). Stir over medium-low heat for 10–15 minutes until the paste thickens and pulls away from the pot.

Step 4: Customize and Store

For a saltier version, add a pinch of salt. For extra fragrance, incorporate pandan leaves or vanilla during cooking. Let the paste cool completely, then store in an airtight container in the refrigerator for up to a week or freeze for longer use.

This homemade mung bean paste is perfect for mooncakes, baozi, or as a spread on toast!