This Pandan Mung Bean Paste for mooncake filling is made with fresh pandan juice. Fresh Pandan leaves (Pandanus amaryllifolius, Screwpine) is blended with some water and pandan juice is extracted and added to the smooth mung bean paste, it gives the paste a unique and nice hint of fragrance and color.

Mooncake filling is not at all difficult to make at home. You decide how much sugar to go into the recipe, and certainly much healthier than store-bought as it is without preservative and artificial coloring.

Related recipe: Pandan Mung Bean Paste Filling for Mooncakes (Method 2)

Yield: 500g paste

Chinese Version: 翡翠豆蓉月饼馅 (香兰綠豆蓉)

Pandan Mung Bean Paste Filling for Mooncake

Pandan Mung Bean Paste for Mooncake Recipe | MyKitchen101en

Ingredients:

  • 150g split mung beans (soak for 4 hours)*
  • 500ml water
  • 100g granulated sugar
  • 50g cooking oil
  • 15g glutinous rice flour
  • ¼ tsp salt
  • 15g pandan leaf (Pandanus amaryllifolius, Screwpine)

* Mung beans have green skin, hulled mung beans are usually split when the skin is removed during processing.

 

Instructions:

1 Wash and rinse 150g split mung bean (hulled), soak for 4 hours. Soaking dry beans will shorten the cooking time.

Pandan Mung Bean Paste Filling for Mooncake

2 Drain and add in 500ml water, bring to the boil, reduce to low heat and cook for 20 minutes or until soften. Keep the pot partially open to prevent boiling over, starch in mung bean heat up very quickly. Set aside to cool.

Pandan Mung Bean Paste Filling for Mooncake

3 Add 75ml of water to 15g pandan leaves (Pandanus amaryllifolius, Screwpine), blend until fine, extract juice.

Pandan Mung Bean Paste Filling for Mooncake
 

4 Puree the cooked split mung bean until smooth using a blender.

Pandan Mung Bean Paste Filling for Mooncake

5 Sieve mung bean puree for smoother paste texture.

Pandan Mung Bean Paste Filling for Mooncake

6 Add extracted pandan juice to 15g glutinous rice flour, 100g granulated sugar, ¼ tsp salt, 50g cooking oil. Mix until blended.

Pandan Mung Bean Paste Filling for Mooncake

7 Cook over medium-low heat until smooth paste formed, stir it constantly to avoid burning. Cooking takes about 35 minutes.

Pandan Mung Bean Paste Filling for Mooncake

8 Update for storage: Put Pandan Mung Bean Paste for Mooncake in container and freeze it. Return frozen paste to room temperature before using. Do not keep refrigerated as the paste will become dry.

Pandan Mung Bean Paste Filling for Mooncake

Pandan Mung Bean Paste Filling for Mooncake

Pandan Mung Bean Paste Recipe

This is a recipe for Pandan flavor mung bean paste for mooncake filling. Juice is extracted from fresh pandan leaves.
5 from 2 votes

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Prep Time 45 mins
Cook Time 55 mins
Soaking 4 hrs
Total Time 5 hrs 40 mins
Course Dessert
Cuisine Chinese
Servings 10 servings
Calories 137 kcal

Ingredients
 
 

  • 150 g split mung beans soak for 4 hours*
  • 500 ml water
  • 100 g granulated sugar
  • 50 g cooking oil
  • 15 g glutinous rice flour
  • ¼ tsp salt
  • 15 g pandan leaf

Instructions
 

  • Wash and rinse 150g split mung bean (hulled), soak for 4 hours. Soaking dry beans will shorten the cooking time.
    Pandan Mung Bean Paste Filling for Mooncake
  • Drain and add in 500ml water, bring to the boil, reduce to low heat and cook for 20 minutes or until soften. Keep the pot partially open to prevent boiling over, starch in mung bean heat up very quickly. Set aside to cool.
    Pandan Mung Bean Paste Filling for Mooncake
  • Add 75ml of water to 15g pandan leaves (Pandanus amaryllifolius, Screwpine), blend until fine, extract juice.
    Pandan Mung Bean Paste Filling for Mooncake
  • Puree the cooked split mung bean until smooth using a blender.
    Pandan Mung Bean Paste Filling for Mooncake
  • Sieve mung bean puree for smoother paste texture.
    Pandan Mung Bean Paste Filling for Mooncake
  • Add extracted pandan juice to 15g glutinous rice flour, 100g granulated sugar, ¼ tsp salt, 50g cooking oil. Mix until blended.
    Pandan Mung Bean Paste Filling for Mooncake
  • Cook over medium-low heat until smooth paste formed, stir it constantly to avoid burning. Cooking takes about 35 minutes.
    Pandan Mung Bean Paste Filling for Mooncake
  • Update for storage: Put paste in container and freeze it. Return frozen paste to room temperature before using.
    Pandan Mung Bean Paste Filling for Mooncake

Video

Notes

Mung beans have green skin, hulled mung beans are usually split when the skin is removed during processing.
This recipe yields 500 g paste divided into 10 servings. 
Each serving is 50 g of paste.
The nutritional value for reference is for 1 serving. 

Nutrition (per serving)

Calories: 137kcalCarbohydrates: 21gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 68mgPotassium: 1mgFiber: 2gSugar: 10gVitamin A: 29IUCalcium: 8mgIron: 1mg
Keyword mooncake, mooncake filling, pandan, taro mooncake filling recipe
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