Monday, 7 September 2015

Homemade Low-Sugar Mung Bean Paste 自制低糖绿豆蓉 (中英食谱教程)


This is my first time making homemade bean paste and I am glad that I am in control of the sugar level and have made these low sugar version. Mung bean paste can be used for making many types of desserts like Jin Deui (a type of fried Chinese pastry made from glutinous rice flour, coated with sesame seeds on the outside and is crisp and chewy), Ang Ku Kueh (a small round or oval shaped Chinese pastry with soft stickyglutinous rice flour skin wrapped around a sweet filling in the centre),
 mooncakes etc. 

I have used the low-sugar mung bean paste to make a batch of watermelon-shaped pastry mooncakes (
as seen below) using all natural ingredients and no artificial colourings or baking chemicals at all. Isn't it cute? 

Homemade Low-Sugar Mung Bean Paste
(中文食谱取之‘这里’,english recipe translated by bakingtaitai)

Ingredients: (makes 1.56kg of mung bean paste) 
500g split mung (green) beans 
180g sugar (this is super low sugar, please increase amount if you prefer slightly sweeter.) 
150ml cooking oil (I used sunflower oil) 
35g wheat starch  (also known as tim sum flour) 

500克 绿豆绊
180克 细砂糖 (这
150毫升 食油 (我用葵花仔油)
35克 澄面 (也称为虾饺粉)

Method 做法:

1. Wash and soak mung beans overnight. 

2. Discard the water soaked overnight and put mung beans into a pot with fresh water. Bring it to a boil over medium heat and cook for 10 minutes. Scoop up any bubbles/foam arising to the surface. Off the fire, cover for 10 minutes. 

2。倒掉浸过夜的水,绿豆放入锅中,另加新的清水,以中火煮滚10分钟,用汤勺舀起浮起的泡沫,熄火后加盖焗10 分钟。

3. Pour the mung beans into a strainer to strain out the water. 


4. Use a blender to blend till paste form. 

5. Pour in half sugar and half oil into the wet paste, using low heat to stir/fry till paste is drier. Stirring continuously to melt the sugar and absorb the oil. Pour in the remaining sugar and oil and continue to stir till paste thickens like peanut butter form.

6. Off the fire. Sift the wheat flour in and mix well. Store in the fridge after it has cooled down completely. (Can be stored in the refrigerator for 4 to 5 days. If you want to keep it longer, you may store it in the freezer. Just transfer to thaw in the fridge the night before you need to use it.)   
6。熄火,筛入澄面,搅拌均匀。盛起放凉,放入雪柜备用。(在雪柜可存放4 – 5 天,如要长时间保存,可放进冷冻库,需要用前一晚,移到下层解冻即可。)

I have used the homemade low-sugar mung bean paste and added some black sesame seeds to it to make some pastry watermelon mooncakes which I will share the recipe in the next post, do look out for it! 

Updated on 8 Sep 2015
Using this homemade low-sugar mung bean paste, I added some beet-root powder and made more healthy and all natural watermelon pastry mooncakes. Click 'here' for watermelon mooncake recipe.


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The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

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Kimmy said...

Hi Cheryl, your homemade paste looks so good. Love your watermelon mooncakes. Nice.

Cheryl - Bakingtaitai 烘焙太太 said...

Thank you Kimmy!

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