Mung Bean Paste Recipe

If you’re searching for a delicious, versatile filling or sweet spread that’s smooth, fragrant, and delightfully satisfying, you absolutely must try making MUNG BEAN PASTE. This classic treat is beloved across Asia—from mooncakes to steamed buns, and even as a delicate dessert all on its own. Its creamy texture, gentle sweetness, and subtle nutty aroma make it perfect for both traditional recipes and modern creations. Homemade MUNG BEAN PASTE shines with pure, comforting flavor and is surprisingly easy to craft from just a handful of pantry ingredients.

Ingredients You’ll Need

Making MUNG BEAN PASTE truly is an exercise in simplicity, yet each ingredient brings something vital to the party: vibrant color, silky texture, or that irresistible hint of sweetness. Here’s what you’ll need to get started:

• Yellow Split Mung Beans (1.5 cups/300g): Choose the split, hulled variety for a creamy, golden paste and faster cooking.
• Cooking Oil (3 tbsp/45ml): This infuses the paste with a lush, smooth mouthfeel; neutral oils like canola, grapeseed, or sunflower are best for a clean taste.
• Salt (1/4 tsp/1.5g): Just a touch brightens the sweetness and deepens the beans’ gentle flavor.
• Sugar (2/3 cup/120g): Adds sweetness and helps the paste set; feel free to adjust to your taste or use a fine-grained white sugar for quick dissolving.

How to Make MUNG BEAN PASTE

Step 1: Rinse and Soak the Beans

Start by rinsing your split mung beans under cool water until the water runs almost clear. This step removes excess starch and keeps the paste smooth. Next, soak the beans in hot water for 2 to 4 hours, until they’re easily crushed between your fingers. This softens them, drastically reducing cooking time and ensuring a luscious, creamy finish.

Step 2: Cook the Beans

Drain the soaked beans and transfer them to a medium pot. Pour in enough fresh water to cover them by about two fingers. Bring everything to a gentle boil, then reduce to a simmer. It will take around 30 to 35 minutes for the beans to become ultra-tender and creamy. Remember to skim off any foam that bubbles up for a clearer, cleaner-tasting MUNG BEAN PASTE.

Step 3: Drain and Blend into a Smooth Paste

Once the beans are soft and breaking apart, drain them thoroughly—press gently to remove excess moisture, which is crucial for perfect texture. Scoop the beans into a blender or food processor and blitz until utterly smooth. If needed, add just a splash of water to help things along, but be careful not to overdo it.

Step 4: Sweeten, Season, and Thicken

Scrape your smooth mung bean purée into a nonstick pan over medium heat. Pour in the oil, sprinkle in the salt, and add the sugar. Stir everything together, and then stir some more! This is the stage where your MUNG BEAN PASTE comes alive, thickening into a pliable, glossy dough over 15 to 20 minutes. Don’t step away—constant stirring prevents the paste from scorching and keeps it satiny. Adjust the sweetness if you like, tasting along the way.

Step 5: Cool and Adjust Texture

Once the paste is firm and can hold its shape (like soft cookie dough), remove it from the heat and let it cool completely. If you discover your MUNG BEAN PASTE feels a little dry or crumbly, simply stir in a touch more oil to revive its creamy character. Now it’s ready to use however your heart desires!

How to Serve MUNG BEAN PASTE

Garnishes

A sprinkle of toasted sesame seeds or a scattering of finely chopped candied ginger adds sparkle and aroma to a simple bowl of MUNG BEAN PASTE. For extra elegance, top with shredded coconut or a drizzle of coconut cream—each complements the natural nuttiness of the beans in a gorgeous way.

Side Dishes

Serve MUNG BEAN PASTE alongside fresh fruit like mango slices or lychee for a vibrant, refreshing contrast. It also pairs beautifully with hot green tea, jasmine tea, or even a chilled glass of coconut milk. For a more decadent duo, try spooning it beside a scoop of vanilla bean or black sesame ice cream.

Creative Ways to Present

Turn MUNG BEAN PASTE into the star of homemade mooncakes, steam it in fluffy bao buns, or roll it into delicate balls and dust with matcha powder for a pretty sweet treat. You can even swirl it into pancakes, fill tart shells, or layer it in parfaits for unexpected dessert bliss.

Make Ahead and Storage

Storing Leftovers

Homemade MUNG BEAN PASTE stores like a dream! Once completely cool, transfer it to an airtight container. Tucked away in the fridge, it will stay fresh and delicious for up to five days. Make sure to keep it sealed so it doesn’t dry out or pick up any fridge odors.

Freezing

If you want to make a bigger batch or save some for later, MUNG BEAN PASTE freezes beautifully. Portion it into freezer-safe bags or containers—flatten them for easy thawing—and label with the date. It’ll keep well for up to three months. Thaw in the fridge overnight or at room temperature for a few hours before using.

Reheating

To rewarm MUNG BEAN PASTE, simply scoop the amount you need into a small nonstick skillet or saucepan set over low heat. Stir gently until just warmed and luscious, adding a teaspoon or so of oil or water if it seems a bit stiff. Avoid microwaving in large batches, as it can heat unevenly and dry out the paste.

FAQs

Can I use whole mung beans instead of split?

You can, but whole mung beans need longer soaking and cooking times, and you’ll want to remove the skins for a truly smooth result. For easy prep and the signature yellow color, split and hulled beans are definitely ideal for MUNG BEAN PASTE.

Why does my paste turn out lumpy?

Lumps usually come from undercooked beans or not blending long enough. Make sure to simmer until the beans are completely soft, then blend or process until ultra-smooth before moving to the stovetop stage.

Can I use less sugar or try another sweetener?

Absolutely! Adjusting the sugar means you can make MUNG BEAN PASTE as sweet or subtle as you like. Try honey, maple syrup, or a sugar substitute, but sweeteners with more moisture may change the final texture a bit—just cook a bit longer to compensate.

What’s the best way to achieve a really fine, creamy texture?

Three keys: soak the beans well, drain thoroughly before blending, and use a powerful blender or food processor. For an extra-fine paste, some cooks also pass it through a fine mesh sieve after blending.

How can I use MUNG BEAN PASTE besides as a dessert?

This paste shines in both sweet and savory applications! Spread it on toast, swirl into oatmeal, or add a dollop to yogurt for a unique breakfast treat. In some cuisines, it’s even used to fill savory dumplings or as a surprise ingredient in soups.

Final Thoughts

Once you’ve whisked up your own batch of MUNG BEAN PASTE, you’ll see why it’s such a beloved staple—there’s nothing quite like the homemade version! I hope you’ll give this recipe a try, discover new ways to enjoy it, and maybe even make it your own specialty. Don’t be shy with your creativity—the world of MUNG BEAN PASTE is delightfully delicious and endlessly adaptable.

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