Flavorful Matcha Mung Bean Paste (Japanese Green Tea Paste) for Mooncake

Matcha Mung Bean Paste is excellent to be used as a filling for Matcha Snow Skin Mooncake. The key ingredients for these recipe are split mung bean, Matcha powder and milk. Milk is used instead of water as it will help bring out the flavor of Matcha, thus make the paste more flavourful.

Yields: 500 g

CHINESE VERSION: 自制抹茶豆蓉月饼馅

Matcha Mung Bean Paste (Japanese Green Tea Paste) for Mooncake | MyKitchen101en

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

Matcha Mung Bean Paste is great to be used as filling for Matcha Snow Skin Mooncake. This Matcha paste has milk added as milk will help bringing out the flavour of Matcha.

Rate

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dessert

Cuisine Chinese, Southeast Asia

Servings 25 servings

Calories 63 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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.
  

Video

Notes

This recipe yields 500 g of paste. 

Each serving is 20 g. 

The nutritional value for reference is for 1 serving. 

Nutrition (per serving)

Calories: 63kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 29mgPotassium: 13mgFiber: 1gSugar: 5gVitamin A: 85IUCalcium: 12mgIron: 0.4mg

Keyword filling, matcha, mooncake, mooncake paste

Tried this recipe?Let us know how it was!

Rate this recipe

Click to rate