Hi, guys. Here is Yi. Mung beans or called green beans are believed to have some cooling effects in China. These tiny beans are originally from Iran but are also commonly used in Chinese cuisines both for savoury and sweet dishes. They’re high in protein and nutrients. So today, I’m going to make a classic Chinese summer dessert called “lv dou gao” so mung bean cakes. We will need 250g of mung beans. They’re already peeled and split when we get them. Soak them in cold water for at least 5 hours or preferably over night. Change the water for a couple of times if
possible. Then transfer them to a steamer with a silicon sheet underneath, you can also use gauze or any other thin fabric. So the steam can come through but not the beans. Steam them long enough until they’re softened for about 1 hour. Beat them to a fine paste with a mixer or
food processor. Here I’m using my good old nutribullet. Add about 1-2 tbsp of water, so the bean paste will come out really fine and smooth. Our cakes could break easily without enough moist in the bean paste, however, too much water could also make them sticky and hard to shape later. Heat up the stove to low. Add 40g of butter and 40g of vegetable oil. This way we can get the creamy taste from the butter but not too heavy. Melt the butter slowly without burning it,
then add in our mung bean paste all in at once. Stir it constantly until the oil is completely absorbed. Then sweeten our bean paste with 110g of caster sugar and 50g of malt syrup from sticky rice. The recipe is on the card above. The cakes actually come out quite sweet, you can cut the amount of sugar if you like. Keep mixing it on low heat until the paste
is smooth without lumps and the wok turns clean. To shape our cakes, I have a special cake
mould here I bought in China. You can use it for not only mung bean cakes but also some other Asian pastries such as moon cakes, pineapple cakes. It came with different patterns which are
super cute. Set the pattern appropriately into the mould. Then measure 50g of the bean paste. The weight of the paste depends on the size of your mould. Press the paste into the mould, then do it
according to the instruction. Press the handle gently to get the correct
shape, then release the paste without breaking it. You could also grease the mould with a bit of vegetable oil to prevent the pasta from sticking. Seal your finished mung bean cakes in a bag to prevent them from drying out. They last for about 2 days in the room temperature or a week in the fridge. They’re sweet, smooth and creamy. Enjoy!