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

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.

Pandan Mung Bean Paste

2 Steam 170g split mung bean with 340g water for 30 minutes, until very soft.

Pandan Mung Bean Paste

3 *Pandan juice: Blend 17 g of Pandan leaves with 140 ml of water, extract 130ml of Pandan juice.

Pandan Mung Bean Paste

4 Combine 130ml Pandan juice, ¼ tsp salt, 110g fine sugar, 2 Tbsps. glutinous rice flour, mix well.

Pandan Mung Bean Paste
 

5 Add in steamed split mung bean, blend until smooth.

Pandan Mung Bean Paste

6 Sieve the mixture into a non-stick pan.

Pandan Mung Bean Paste

7 Add in 55g cooking oil, mix well.

Pandan Mung Bean Paste

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.

Pandan Mung Bean Paste

10 minutes

Pandan Mung Bean Paste

15 minutes

Pandan Mung Bean Paste
Pandan Mung Bean Paste
 
Pandan Mung Bean Paste

Pandan Mung Bean Paste For Mooncake (Method 2)

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.
5 from 3 votes

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Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Midautumn
Cuisine Chinese
Servings 10 serving
Calories 151 kcal

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.
    Pandan Mung Bean Paste
  • Steam 170g split mung bean with 340g water for 30 minutes, until very soft.
    Pandan Mung Bean Paste
  • Pandan juice: Blend 17 g of Pandan leaves with 140 ml of water, extract 130ml of Pandan juice.
    Pandan Mung Bean Paste
  • Combine 130ml Pandan juice, ¼ tsp salt, 110g fine sugar, 2 Tbsps. glutinous rice flour, mix well.
    Pandan Mung Bean Paste
  • Add in steamed split mung bean, blend until smooth.
    Pandan Mung Bean Paste
  • Sieve the mixture into a non-stick pan.
    Pandan Mung Bean Paste
  • Add in 55g cooking oil, mix well.
    Pandan Mung Bean Paste
  • 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.)
    Pandan Mung Bean Paste
  • After 10 minutes
    Pandan Mung Bean Paste
  • After 15 minutes
    Pandan Mung Bean Paste

Video

Notes

The recipe yields 550 g of paste divided into 10 servings.
The nutritional value for reference is for 1 serving of 55 g paste. 

Nutrition (per serving)

Calories: 151kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 68mgPotassium: 1mgFiber: 2gSugar: 11gVitamin A: 33IUCalcium: 8mgIron: 1mg
Keyword mooncake paste, pandan mung bean paste
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