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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.

Rate

5 from 8 votes
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
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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