Coffee Mung Bean Paste is an innovative and delicious filling for mooncakes, blending the traditional texture of mung beans with the rich aroma of coffee. By incorporating instant coffee powder, this paste offers a unique twist on the classic mooncake filling. It can be used as a filling for both snow skin mooncakes, which are soft and chilled, and baked mooncakes, including the traditional golden-crusted version and the flakier pastry mooncakes. This combination of coffee and mung bean creates a delightful fusion of flavors that appeals to both lovers of traditional and modern desserts.
One of the key advantages of making your own Coffee Mung Bean Paste is the ability to control its ingredients and taste. Unlike store-bought pastes, which often contain preservatives, artificial colors, and excess sugar, a homemade version is free from additives and can be customized to suit individual preferences. You can easily adjust the level of sweetness to create a paste that is lighter and healthier, perfect for those who prefer a less sugary filling. Additionally, the natural flavors of mung beans and coffee can be more pronounced when the paste is freshly made, giving your mooncakes a fresher and more authentic taste.
Making Coffee Mung Bean Paste at home is also a simple and satisfying process. The mung beans are first cooked until soft, then blended into a smooth texture together with milk flavored with instant coffee powder, while sugar are incorporated to taste. The result is a creamy, flavorful paste that can be easily shaped and used as a filling for any type of mooncake.
To ensure the paste retains its moisture and flavor, proper storage is essential. After preparing the Coffee Mung Bean Paste, it can be placed in a freezer-safe container and frozen for future use. When ready to use, allow the frozen paste to return to room temperature naturally. It is important to avoid storing the paste in the refrigerator, as this can cause it to dry out, making it less suitable for mooncake filling. By freezing the paste and allowing it to thaw gradually, the smooth texture and taste are preserved.
In summary, Coffee Mung Bean Paste is a flavorful, healthier alternative to commercial mooncake fillings, and its versatility makes it a great choice for both coffee snow skin mooncake and baked mooncakes.
CHINESE VERSION: 咖啡豆蓉月饼馅
Coffee Mung Bean Paste for Mooncake | MyKitchen101en
Yields: about 560 g
Ingredients:
- 150 g split mung bean/mung dhal (rinsed)
- 300 ml water
- 1 ½ tbsp instant coffee powder
- 1 ½ tbsp hot water
- 200 g milk
- ¼ tsp fine salt
- 125 g fine sugar
- 2 tbsps glutinous rice flour
- 40 g vegetable oil
Directions:
1 Combine split mung bean and water in a heat resistant large bowl, steam over medium heat for 30 minutes, until very soft.
2 Mix together hot water and instant coffee. Add in milk, salt and sugar, mix well. Add in glutinous rice flour, mix until combined. Add in steamed split mung bean, blend until smooth. Sieve into a non-stick cooking pan.
3 Add in vegetable oil, mix well.
4 Cook over medium heat for 17-18 minutes, then reduce to medium-low heat and cook for 3-4 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.
Reminder: Transfer the cooked Coffee Mung Bean Paste for mooncake to a plate, slight cover with another plate, leave a large gap to allow the hot air to release, set aside to cool completely. This will prevent the outer layer of the paste from becoming dry.
Storage instructions: You may prepare the paste ahead, put in freezer-safe container and freeze for later use. Return frozen paste to room temperature before using. Avoid keeping the paste refrigerated as it will become dry.
Coffee Mung Bean Paste for Mooncake
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Equipment
- 1 blender
Ingredients
Ingredients:
- 150 g split mung bean/mung dhal rinsed
- 300 ml water
- 1 ½ tbsp instant coffee powder
- 1 ½ tbsp hot water
- 200 g milk
- ¼ tsp fine salt
- 125 g fine sugar
- 2 tbsps glutinous rice flour
- 40 g vegetable oil
Instructions
Directions:
- Combine split mung bean and water in a heat resistant large bowl, steam over medium heat for 30 minutes, until very soft.
- Mix together hot water and instant coffee. Add in milk, salt and sugar, mix well. Add in glutinous rice flour, mix until combined. Add in steamed split mung bean, blend until smooth. Sieve into a non-stick cooking pan.
- Add in vegetable oil, mix well.
- Cook over medium heat for 17-18 minutes, then reduce to medium-low heat and cook for 3-4 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.
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Danke für das tolle Rezept und für das Video!
Die Milch kann ich bestimmt auch gegen eine vegane Alternative austausche oder?
Viele Grüße sendet,
Jesse-Gabriel
Yes.