Coffee Mung Bean Paste for Mooncake
Flavoured with instant coffee powder, this Coffee Mung Bean Paste for Mooncake can be used as filling for snow skin mooncake or baked mooncakes (both traditional mooncake and pastry crust mooncake).
Rate
Equipment
- 1 blender
Ingredients
Ingredients:
- 150 g split mung bean/mung dhal rinsed
- 300 ml water
- 1 ½ tbsp instant coffee powder
- 1 ½ tbsp hot water
- 200 g milk
- ¼ tsp fine salt
- 125 g fine sugar
- 2 tbsps glutinous rice flour
- 40 g vegetable oil
Instructions
Directions:
- Combine split mung bean and water in a heat resistant large bowl, steam over medium heat for 30 minutes, until very soft.
- Mix together hot water and instant coffee. Add in milk, salt and sugar, mix well. Add in glutinous rice flour, mix until combined. Add in steamed split mung bean, blend until smooth. Sieve into a non-stick cooking pan.
- Add in vegetable oil, mix well.
- Cook over medium heat for 17-18 minutes, then reduce to medium-low heat and cook for 3-4 minutes (the heat for different cooker is different, cooking time is just for reference), until you have a smooth paste.
Video
Notes
Reminder: Transfer the cooked Coffee Mung Bean Paste for mooncake to a plate, slight cover with another plate, leave a large gap to allow the hot air to release, set aside to cool completely. This will prevent the outer layer of the paste from becoming dry.
Storage instructions: You may prepare the paste ahead, put in freezer-safe container and freeze for later use. Return frozen paste to room temperature before using. Avoid keeping the paste refrigerated as it will become dry.
Nutrition (per serving)
Calories: 157kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 2mgSodium: 72mgPotassium: 58mgFiber: 2gSugar: 14gVitamin A: 62IUCalcium: 33mgIron: 1mg
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