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Milk Mung Bean Cake with Skins

Course Dessert
Cuisine Chinese
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

  • 250g Mung beans
  • 100g rock sugar
  • 35g butter
  • 15g powdered milk
  • a handful of salt

Instructions

  • Add the mung beans to a pot and cover with water to just above the level of the beans. Bring to the boil, cover, and then turn off the heat, leaving the beans to sit for 15-20 minutes.
    Then put them back on the stove and bring to the boil again, turn off, cover and sit for a further 15-20 mins. Do this a third time, being careful the beans do not boil dry.
  • Add the rock sugar and salt and continue simmering until the rocksugaris dissolved. Pour the mixture into a blender and blend to a paste, then run it through a sieve.
  • Add the milk and butter to the mung bean paste and cook over the stove on a low flame, until the water has evaporated.
  • Use a spatula to scrape the paste from the pan into a bowl.
  • Cover with plastic wrap and place in the refrigerator for at least 2 hours.
  • Brush the molds you want to use with a little oil and then divide the mung bean paste into small portions, and press into the molds, scraping off excess paste.
  • Turn the molds upside down and carefully remove the mung bean portions.