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Hong Kong-style Honey Mung Bean Cake

Name: Hong Kong-style Honey Mung Bean Cake
Prep time: 15 min
Cook time: 53 min
Total time: 1 h 8 min
Yield: 25 servings
Cuisine: chinese
Ingredients: peeled mung bean; Unsalted butter; honey; Japanese red bean paste

groups25 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 53 minsscheduleTotal: 68 minsoutdoor_grillSteamed

Allergens:warningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circlePeeled mung beans need to be soaked overnight in the refrigerator in advance8h

Waiting Time

00:00:35

Take 300 g peeled mung beans in a large bowl and pick out bad ones
Rinse clean with water until the water is no longer yellow
Add water again to submerge the mung beans and soak overnight in the refrigerator

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Watch out

Mung beans must be soaked overnight in the refrigerator in advance, otherwise they cannot be fully steamed through.

Ingredients:peeled mung bean (300 g)

Tools:bowl

Active Cooking

00:00:55

warningStay safe

Use insulated gloves when moving hot steamers to avoid burns from high temperature steam or cookware.

Put the soaked peeled mung beans into the steamer
Cover and steam on low heat for 45 minutes
The steamed beans are dry and powdery, easily crumbling when pinched

local_fire_departmentlow heat

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Watch out

Use low heat when steaming, otherwise high heat will easily overheat the steamer and dry out the water.

Ingredients:peeled mung bean

Tools:steamer

Active Cooking

00:01:16

warningStay safe

Do not reach your hand into the blender cup while operating, and be extra careful with sharp edges when cleaning the blades.

Put the steamed peeled mung beans into the food processor
Start the processor to grind the mung beans
Blend until the mung beans turn into a fine powdery state

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Watch out

If mung beans get stuck around the blades while blending, stop the machine and adjust with a spatula before continuing, otherwise the motor will be damaged.

Ingredients:peeled mung bean

Tools:spatulafood processor

Active Cooking

00:01:43

Put 100 g unsalted butter into the pan and heat on low until melted
Pour in the ground mung bean powder
Stir fry on low heat for 3 to 5 minutes until the butter is completely absorbed by the mung bean powder and forms an even paste
Turn off the heat

local_fire_departmentlow heat

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Watch out

Keep the heat low throughout the cooking process, otherwise the butter will easily burn and turn bitter, ruining the flavor.

Ingredients:Unsalted butter (100 g)peeled mung bean

Tools:spatulasaucepan

Active Cooking

00:02:08

Add 80 g honey after turning off the heat
Mix well with a spatula until the honey and mung bean powder are fully combined
Cover with a lid and let cool

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Watch out

Make sure the heat is turned off when adding honey, otherwise high temperature will destroy the nutrients in the honey and easily burn the sugar.

Ingredients:honey (80 g)

Tools:spatula

Preparation

00:02:30

warningStay safe

Be careful with sharp scissors when cutting open the packaging bag to avoid cutting your fingers.

Take an appropriate amount of red bean paste package and cut off a corner
Squeeze and scrape out a small portion of red bean paste with a spoon
Roll the red bean paste into multiple small round balls for filling

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Watch out

The red bean paste filling must be uniform in size, otherwise the filling may leak out or the portion will be uneven when wrapping into the mung bean cake.

Ingredients:Japanese red bean paste

Tools:platespoon

Active Cooking

00:02:47

Divide the cooled mung bean paste into 30 g portions, making 25 in total
Take one portion, break off a small piece and flatten it
Press a dent into the remaining mung bean paste and put in the red bean paste filling
Slightly close the opening, place the small piece of mung bean paste on top, and pinch the seal tightly to round

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Watch out

Be gentle when rounding and ensure the seal is completely pinched tight, otherwise the red bean paste filling will burst out when pressing the mold.

Ingredients:peeled mung beanUnsalted butterhoneyJapanese red bean paste

Tools:kitchen scale

Active Cooking

00:03:51

Take a wrapped mung bean paste ball, break off a small piece and put it into the bottom of the mold
Put the larger piece into the mold, pressing down the bottom and edges
Add the red bean paste filling
Cover with the small piece of mung bean paste to seal
Press out the mung bean cake to form

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Watch out

Apply even pressure when pressing the mold, pushing straight down to form the pattern, otherwise the pattern will be incomplete.

Ingredients:peeled mung beanUnsalted butterhoneyJapanese red bean paste

Tools:mooncake mold

Waiting Time

00:05:00

Put the finished mung bean cakes into a fresh-keeping box lined with kitchen paper towels
Refrigerate for 1 to 2 days
For longer storage, put them in the freezer and thaw them back in the refrigerator before consumption

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Watch out

Do not refrigerate for too long, otherwise starch aging will cause the mung bean cake to become dry and hard.

Tools:fresh-keeping boxpaper towel