Mung Bean Pastry
Ingredients: skinless Mung Beans, water, sugar, honey, salt · 100 min cook time · 250kcal · ₩6,400
Ingredients
200grams skinless Mung Beans, 1.25cup water, 100grams sugar, 3tbsp honey, 0.25tsp salt, 0.5stick unsalted butter
Instructions
1. Fully soak the Mung Beans overnight. Rinse them under running water, then drain completely.
2. Add the Mung Beans into a non-stick pot. Follow up with one cup plus a quarter cup of water. Turn the heat to medium and bring it to a simmer.
3. Once it is bubbling, put on the lid and switch the heat to the lowest. Let it simmer for 20 minutes.
4. When it's done, the beans should be soft enough to crush easily. Move the pot off the stove and continue to crush the beans until nice and smooth.
5. Add a hundred grams of sugar, 3 tbsp of honey, 1/4 tsp of salt, and half stick of unsalted butter. Put the pot back on the stove and stir until the butter melts.
6. Evaporate the excess moisture from the paste. This process will take about 15 minutes. Start with medium or medium-low heat. As the paste thickens and separates from the bottom, turn the heat to the lowest.
7. Remove the paste to the side and let it cool. Make sure you cover it so it doesn't form a hard skin.
8. Once the temperature cools down to a point that your hand can handle, divide the mung bean paste into even pieces. Each one should be 50 grams. Roll it in between your hands and shape it into a round ball.
9. If desired, use a mooncake presser. Take one mung bean ball and put it into the mold. Gently press it down onto a clean cutting board with steady pressure. Stay there for a few seconds to establish the shape then release it.
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