Mung Bean Cake — pressed mung-bean shortbread
Mung bean cake is a delicate Chinese pressed cake made from cooked, mashed mung beans, sugar and a little oil. It is moulded in carved wooden moulds to create intricate top patterns and is typically served at room temperature, sliced thin.
i. Origin & history
Mung bean cake is associated with the Dragon Boat Festival in China and with the wedding gift tradition in Taiwan. The cooler, almost-melting texture is well suited to summer.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 300 g hulled mung beans (split mung dal), soaked 4 hours
- 150 g sugar
- 60 g neutral oil
- Pinch salt
- 2 tbsp matcha (optional, for green colour)
iii. Method
- Steam mung beans 30 minutes until very soft.
- Mash to a fine paste; pass through a sieve for smoothness.
- Cook the paste with sugar, oil and salt over low heat, stirring, until very thick and pulling away from the pan (10 minutes).
- Press hot paste firmly into oiled small carved moulds. Tap out onto a tray. Cool fully (2 hours).
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Lotus paste cake uses lotus seeds. Red bean cake uses azuki. Matcha mung bean cake adds matcha for a green hue.
vi. Common questions
What is mung bean cake?
Mung Bean Cake is pressed mung-bean shortbread, from chinese cuisine. It is moulded in carved wooden moulds to create intricate top patterns and is typically served at room temperature, sliced thin
Where is mung bean cake from?
Mung Bean Cake is from the chinese dessert tradition; the recipe and history are detailed above.
How long does mung bean cake keep?
See the storage note in the Quick facts panel: 1 week refrigerated.