200 gram mung beans Clean under running water 80 gram sugar 200 ml hot water Mix well, soak beans in water for 1 – 1.5h After hours, the beans turn softer and bigger Add 200 ml more hot water Cook on high heat Skim to remove foams When water comes to a boil, reduce heat to medium low Stir regularly, add more water if necessary Cook on medium-low heat until the beans become very tender. Remove from heat, let cool for 5 – 10 mins.
Use a food processor to make mung bean puree Process the beans with lots of water to help the puree to be smoother Pour the puree into a good non-stick pan. Use a fine sieve to discard all big lumps. Set heat at medium low. Add 1/3 the amount of oil. Mix well for the oil to be incorporated into the bean puree When everything is incorporated, add another portion of oil, continue to mix and add the rest of the oil. Dissolve 10 gram flour with 40 – 50 ml water Add to the bean puree, mix well Note: The bean puree is still very liquid when the flour is added Cook on medium-low heat, stir constantly to help the water in the bean puree evaporate Reduce the heat to lowest, cook for another 15 – 20 minutes, keep stirring (and folding). As the moisture is reduced, the bean paste turns thicker and drier After about 45 minutes.
The mung bean filling is almost ready some last minutes, we are almost there!! To test if the filling is done: Get a small portion of the filling and shape it into a ball if it can stand straight while it’s hot, it can hold its shape when baked -> DONE! The perfect mung bean filling has a very smooth and fine texture, is not too sweet and melt-in-your-mouth 😉 From 1 recipe, we got about 550 gram mung bean fillings.