Matcha Mung Bean Paste is a delightful filling for Matcha Snow Skin Mooncake, providing a smooth texture and a rich, earthy flavor. This paste is created using a few essential ingredients: split mung beans, matcha powder, and milk. The combination of these ingredients produces a creamy and balanced filling that complements the soft, chewy texture of the snow skin mooncake. One key aspect of this recipe is the use of milk instead of water. The milk enhances the natural flavors of the matcha, making the paste more flavorful and richer than it would be if prepared with water.
To begin, the split mung beans are cooked until they are soft and tender, forming the base of the paste. Once cooked, the beans are blended into a smooth consistency together with other ingredients, ensuring a silky texture that will make the paste suitable for filling mooncakes. Matcha powder infuses the paste with a distinct green tea flavor and giving the paste its dark yellowish green color.
After the paste is prepared, it is essential to allow it to cool completely before using it as a filling. To prevent the outer layer from drying out, cover the paste loosely with a plate while it cools. Once it reaches room temperature, the Matcha Mung Bean Paste is ready to be used in mooncake preparation. Its smooth and creamy consistency ensures that it fills the snow skin mooncake shells evenly and effortlessly, creating a perfect bite each time. Besides, snow skin mooncakes, this paste is also suitable for traditional baked mooncakes.
For storage, it is best to freeze the Matcha Mung Bean Paste if you do not plan to use it immediately. Place the paste in an airtight container and store it in the freezer. When you are ready to use the frozen paste, simply return it to room temperature before filling your mooncakes. It is important not to refrigerate the paste, as refrigeration can cause it to dry out, affecting both the texture and flavor. With proper storage, this paste retains its freshness and remains easy to work with, ensuring your mooncakes always turn out delicious.
CHINESE VERSION: 自制抹茶豆蓉月饼馅
Matcha Mung Bean Paste (Japanese Green Tea Paste) for Mooncake | MyKitchen101en
Yields: 500 g
Ingredients:
- 150 g split mung bean (soak for 3 hours, drained)
- 2 tbsps Matcha powder (Japanese green tea powder)
- 4 tbsps hot water
- ¼ tsp fine salt
- 120 g fine sugar
- 200 g milk
- 2 tbsps glutinous rice flour
- 40 g cooking oil
Instructions:
1. Steam soaked split mung bean over medium heat for 30 minutes, until very soft.
2 Mix together hot water and matcha powder. Add in salt, sugar and milk, mix well. Add in glutinous rice flour, mix until combined. Add in steamed split mung bean, blend until smooth, then sieve into a non-stick pan.
3 Add in cooking oil, mix well.
4 Cook over medium heat for 10 minutes, then reduce to medium-low heat and cook for 10 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.
5 Set aside Matcha Mung Bean Paste to cool completely (slightly cover the paste with a plate to prevent the outer layer from drying). You may use it to make your mooncakes once it has cooled down. (Update for storage: Put paste in container and keep in freezer for later use. Return frozen paste to room temperature before using. Do not keep the paste refrigerated as it will become dry.)
Related recipe: Matcha (Japanese Green Tea) Snow Skin Mooncake
Matcha (Japanese Green Tea) Mung Bean Paste Filling for Mooncake
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Ingredients
- 150 g split mung bean soak for 3 hours, drained
- 2 tbsps Matcha powder Japanese green tea powder
- 4 tbsps hot water
- ¼ tsp fine salt
- 120 g fine sugar
- 200 g milk
- 2 tbsps glutinous rice flour
- 40 g cooking oil
Instructions
- Steam soaked split mung bean over medium heat for 30 minutes, until very soft.
- Mix together hot water and matcha powder. Add in salt, sugar and milk, mix well. Add in glutinous rice flour, mix until combined. Add in steamed split mung bean, blend until smooth, then sieve into a non-stick pan.
- Add in cooking oil, mix well.
- Cook over medium heat for 10 minutes, then reduce to medium-low heat and cook for 10 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.
- Set aside to cool completely. (Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using.
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150gm dry mung bean or soaked and drained mung bean?
Dry mung bean.
Can we use this filling in sesame seed balls?
Yes, should be ok.
If I use this recipe that requires my mooncakes to be cooked, is that possible?