The main ingredients for Pandan Mung Bean Paste for mooncake are split mung bean and fresh Pandan leaves (Pandanus amaryllifolius, Screwpine). Mooncake paste can be made at home quickly and affordably using few simple ingredients. Pandan leaves give the paste a unique fragrance and a beautiful color. The mooncake filling can be made in advance and freeze for later use. Make adjustments to the sweetness as needed.
This is the second method for making this pandan paste and I found that it is easier than Pandan Mung Bean Paste (Method 1) as you don’t have to soak the bean.
Yields: about 550 g paste
Chinese Version: 香兰豆蓉月饼馅(做法 2)
Pandan Mung Bean Paste for Mooncake (Method 2) | MyKitchen101en
Ingredients:
- 170g split mung bean (rinsed)
- 340ml water
- ¼ tsp salt
- 110g fine sugar
- 2 Tbsps glutinous rice flour
- 130ml Pandan juice (*refer step 3)
- 55g cooking oil
Instructions:
1 Rinse and drain split mung bean with a mesh colander.
2 Steam 170g split mung bean with 340g water for 30 minutes, until very soft.
3 *Pandan juice: Blend 17 g of Pandan leaves with 140 ml of water, extract 130ml of Pandan juice.
4 Combine 130ml Pandan juice, ¼ tsp salt, 110g fine sugar, 2 Tbsps. glutinous rice flour, mix well.
5 Add in steamed split mung bean, blend until smooth.
6 Sieve the mixture into a non-stick pan.
7 Add in 55g cooking oil, mix well.
8 Cook over medium heat for about 15 minutes, then at medium-low heat for about 2 minutes. (Reminder: Heat may vary for different cooker in a practical situation; cooking time is just for reference.)
5 minutes.
10 minutes
15 minutes
Pandan Mung Bean Paste For Mooncake (Method 2)
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Ingredients
- 170 g split mung bean rinsed
- 340 ml water
- ¼ tsp salt
- 110 g fine sugar
- 2 tbsps glutinous rice flour
- 130 ml Pandan juice *refer step 3
- 55 g cooking oil
Instructions
- Rinse and drain split mung bean with a mesh colander.
- Steam 170g split mung bean with 340g water for 30 minutes, until very soft.
- Pandan juice: Blend 17 g of Pandan leaves with 140 ml of water, extract 130ml of Pandan juice.
- Combine 130ml Pandan juice, ¼ tsp salt, 110g fine sugar, 2 Tbsps. glutinous rice flour, mix well.
- Add in steamed split mung bean, blend until smooth.
- Sieve the mixture into a non-stick pan.
- Add in 55g cooking oil, mix well.
- Cook over medium heat for about 15 minutes, then at medium-low heat for about 2 minutes. (Reminder: Heat may vary for different cooker in a practical situation; cooking time is just for reference.)
- After 10 minutes
- After 15 minutes
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Notes
Nutrition (per serving)
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Does that mean black sesame paste, adzuki bean paste can be made the same way?
You may refer the other recipes:
http://mykitchen101en.com/black-sesame-mung-bean-paste-filling-for-mooncake/
http://mykitchen101en.com/how-to-cook-traditional-red-bean-paste-for-mooncake/
Think instead of pandan flavour could be yummy too with palm sugar (with/without coconut milk)
Thank you, as always, good recipe from you
Thank you very much for sharing this nice pandan mung bean paste