Homemade mung bean paste is good for making mooncakes whether traditional types or the snowskin types, besides it is also popular used for other authentic Asian desserts or pastries. Being homemade, you can have the full control of the amount of sugar or oil you like to have in it, avoiding unnecessary preservatives and additives.
Feel free to add batches from the amount here, with the unfinished paste, just roll it into a dough shape, wrap it with cling wrap and store in the fridge for later use. You may like to get paste prepared one or two days in advance.
Adapted from SiuKitchen
Ingredients (Filling):
1. Peeled split mung beans 160g (wash and soaked for 2-3 hours or, overnight).
2. Wheat starch 10g
3. Vegetable oil 10g
4. Castor sugar 40g ( I used 50g)
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| Raw Peeled Mung Beans , get it soaked best overnight |
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| Steaming done. You should feel the beans are soft and tender. ( I made double batches here) |
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| Mashed and fine sieve it after |
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| Smooth, glossy paste ( should not be very dry or wet). Covering a cling wrap on the paste is to maintain it's moisture. |
Method:
1. Add a little water to the mung beans so that it is slightly submerged. Use shallow pans and get it steam 20 to 30 minutes until softened.
2. Drain away excess water. Mash the paste while it is still hot, sieve to puree after.
3. Add 40g sugar into the paste and mix well.
4. On low heat, fry the paste with a little oil at a time.
5. Add in wheat starch when paste is becoming quite dry ( but not dry). Stir until all well mixed. At this stage, paste should come together easily, looking smooth and glossy.
6. Wrap around the paste with with cling wrap and chill in the fridge for later use.
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