Sweet Mung Bean Paste
Sweet Mung Bean Paste
Ingredients
- 1 cup dried split mung beans
- 1/2 cup granulated sugar, or to taste
- 3 cups water
- 1/4 cup coconut milk, full-fat, optional
- 1/8 teaspoon salt
Instructions
- 1
Rinse the dried split mung beans thoroughly under cold running water until the water runs clear. This removes any dust or debris.
⏱️ 2 min
- 2
Place the rinsed mung beans in a large bowl and cover with at least 2 inches of cold water. Let them soak for a minimum of 2 hours, or preferably overnight. Soaking helps to soften the beans and reduce cooking time.
⏱️ 120 min
- 3
After soaking, drain the mung beans well and transfer them to a medium saucepan. Add 3 cups of fresh water to the saucepan.
⏱️ 2 min
- 4
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 30-40 minutes, or until the mung beans are very tender and easily mashable.
⏱️ 40 min
- 5
Carefully drain any excess liquid from the cooked mung beans, reserving about 1/4 cup of the cooking liquid. Transfer the cooked mung beans to a food processor or blender.
⏱️ 3 min
- 6
Add the granulated sugar, salt, and the reserved cooking liquid (or fresh water if you prefer a thinner consistency) to the food processor. If using, add the coconut milk now.
⏱️ 1 min
- 7
Process the mixture until it is completely smooth and creamy. You may need to scrape down the sides of the food processor occasionally to ensure everything is well blended. If the paste is too thick, add a tablespoon of water or coconut milk at a time until desired consistency is reached.
⏱️ 5 min
- 8
Taste the mung bean paste and adjust sugar if needed. Serve warm or chilled. It can be enjoyed on its own, as a filling for pastries, or as a topping for desserts.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Mung Bean Paste
Ingredients
- 1 cup dried split mung beans
- 1/2 cup granulated sugar, or to taste
- 3 cups water
- 1/4 cup coconut milk, full-fat, optional
- 1/8 teaspoon salt
Instructions
- 1
Rinse the dried split mung beans thoroughly under cold running water until the water runs clear. This removes any dust or debris.
⏱️ 2 min - 2
Place the rinsed mung beans in a large bowl and cover with at least 2 inches of cold water. Let them soak for a minimum of 2 hours, or preferably overnight. Soaking helps to soften the beans and reduce cooking time.
⏱️ 120 min - 3
After soaking, drain the mung beans well and transfer them to a medium saucepan. Add 3 cups of fresh water to the saucepan.
⏱️ 2 min - 4
Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 30-40 minutes, or until the mung beans are very tender and easily mashable.
⏱️ 40 min - 5
Carefully drain any excess liquid from the cooked mung beans, reserving about 1/4 cup of the cooking liquid. Transfer the cooked mung beans to a food processor or blender.
⏱️ 3 min - 6
Add the granulated sugar, salt, and the reserved cooking liquid (or fresh water if you prefer a thinner consistency) to the food processor. If using, add the coconut milk now.
⏱️ 1 min - 7
Process the mixture until it is completely smooth and creamy. You may need to scrape down the sides of the food processor occasionally to ensure everything is well blended. If the paste is too thick, add a tablespoon of water or coconut milk at a time until desired consistency is reached.
⏱️ 5 min - 8
Taste the mung bean paste and adjust sugar if needed. Serve warm or chilled. It can be enjoyed on its own, as a filling for pastries, or as a topping for desserts.
⏱️ 2 min