Chinese Mung Bean Dessert Food

SWEET MUNG BEAN SOUP

Steps:

• First, wash and soak 1/4 cup of dried seaweeds for a couple minutes.
• Then, wash 1 cup of green mung beans and put them into instant pot.
• After that, add 5 cups of water into pressure cooker.
• Add the soaked seaweeds into the instant pot. Close the lid and vent. Push manual button and adjust time to 45 minutes at high pressure. Then, quick release pressure.
• Put 3/4 cups of brown sugar. (You can add more sugar to your taste.) Mix them well. It's ready to serve as warm or refrigerate them to serve as cold.

MUNG BEAN CAKE

Steps:

• Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.
• In a high pressure cooker, add clean water to slightly cover the mung beans and cook with a bean procedure until the beans are soft and easy to smash. Then smash them with a spatula until a smooth and fine mixture. Transfer it to a non-stick pan.
• Add pinch of salt, butter and vegetable oil to the mung bean mixture. Heat over medium slow fine and keep stirring in the process. Add sugar when the oil is well absorbed. Keep stirring until they can sticky together easily. Turn off the fire.

23 TOP VIETNAMESE DESSERTS (+VIETNAMESE COFFEE)

Steps:

• Make your coffee using a French press or another machine, allowing the coffee to bloom.
• Add the milk to a mug and pour your coffee over it.
• Stir until well mixed and enjoy.

MUNG BEAN HOPIA - FILIPINO CHINESE PASTRY

Steps:

• **One 14-oz package of dried peeled split yellow mung beans makes 35 hopia. Dough recipe is for 18 hopia. It is best to cook the entire package and freeze the unused portion**.
• MUNG BEAN PASTE FILLING.
• In medium glass bowl, soak beans in water for 4 hours at room temperature. You can soak overnight, but place bowl in fridge to prevent bean sprouting.
• After soaking, drain yellow water and rinse beans well. Transfer beans to medium saucepan, add fresh water about 1/8-inch above beans, and bring to boil. When beans start to soften, scoop out foamy water on top and reduce heat to medium. Continue cooking into a paste, stirring often to prevent burning. Use a wooden spoon to mash down the beans in the saucepan.
• When only a few intact beans remain, remove from heat and transfer paste into a microwave-proof dish or bowl. Use a potato masher to mash down the paste until very smooth. A food processor might be easier, but I haven't tried that yet.
• Sprinkle the salt over the paste and mix well. Then add the sugar gradually, adjusting to taste. When sweet enough for you, spread paste into an even layer in the same dish and microwave on high for 5 minutes to "dry" it out. The goal is for the paste to dry out enough to shape it into a ball, but not too dried out that it crumbles or burns. Set aside to cool and proceed with the doughs.
• DOUGH #1.
• In a small bowl, make a well in center of flour and add oil. Combine with fork until LOOSE, coarse crumbs form; set aside.
• DOUGH #2.
• In a separate medium bowl, make a well in center of flour. In separate small cup, first whisk oil and water together, then pour into center of flour. Combine with fork until dough takes shape. Divide into 4 parts.
• Flatten each part into a square about 1/8-inch thick. Do NOT flour work surface, as there is enough oil in the dough to prevent it from sticking.
• ASSEMBLE HOPIA.
• For each of the flattened squares, do the following: Crumble 1/4 of Dough #1 on top of Dough #2; spread crumbs evenly but leave space about 1/2-inch from the perimeter of Dough #2 so Dough #1 does not fall off the edges.
• Gently roll up square with your fingers like a jelly roll. Pinch the ends a tiny bit so none of Dough #1 falls out. Repeat process with remainder of flattened squares.
• Gently roll each jelly roll back and forth under your palms, stretching into a cylinder about 1-inch in diameter. Then place cylinders on top of paper towel and chill and rest in fridge for 30 minutes, to absorb excess oil. (Do not chill overnight; dough will harden.).
• After chilled rest time is up, preheat oven to 375°F.
• Take the chilled cylinders and cut each into 5 pieces. Flatten each piece into a very thin square a bit less than 1/8-inch thick. Place a small scoop of mung bean paste in center of square. Fold edges and pinch into a ball. Place ball pinched side down onto an UN-greased cookie sheet and flatten just slightly, but not so much that the pastry skin cracks open.
• Brush tops with beaten egg, and bake at 375°F for 20 minutes, or until BOTTOMS are slightly brown.
• Recommended: Store leftover hopia in Tupperware with piece of bread to keep the pastry soft. But if pastry hardens, microwave hopia for 30 seconds on High.

BANH PIA - MOONCAKE

Steps:

• Put a medium sized mixing bowl on the kitchen scales. Measure and add the dough ingredients one at a time. The weight after adding each ingredient in the order of the recipe is 200 gm, 270 gm, 305 gm and 350 gm.
• Use a wooden spoon to combine and then knead with your hands for 5 minutes.
• Cover the dough with cling wrap and let it rest for at least 30 minutes at room temperature.
• Put a mixing bowl on kitchen scales. Measure and add the dough ingredients one at a time. The weight after adding each ingredient in the order of the recipe is 150 gm and 195 gm.
• Use a wooden spoon to combine and then knead with your hands for 5 minutes.
• Cover the dough with cling wrap and let it rest for at least 30 minutes at room temperature.
• In a pot on medium heat, add the mung bean, water and salt. Cook for roughly 30 minutes or until the mung bean becomes soft. Be sure to stir the mung bean to avoid burning once most of the moisture has been absorbed or evaporated.
• Add the sugar to the mung bean and use a stick blender / food processor to blitz until smooth.
• Heat a non-stick pan over medium-low heat and add the mung bean puree. Cook and continuously stir for 10 minutes.
• In a small bowl, make the thickener by combining the cornflour, glutinous flour and water.
• Add the thickener to the mung bean one third at a time. After each time stir until completely mixed through before adding more.
• Add the oil and cook for roughly another 10 - 15 minutes or until the mixture combines and becomes nearly thick like play dough but a bit softer.
• Once done, take off the heat and stir through the vanilla and chopped candied winter melon. Allow to cool.
• Once cool enough to handle, roll the mung bean filling into balls of roughly 80 gm each. Put it in fridge covered until needed.
• Weigh the outer dough and divide it into 10 equal portions. They should be roughly be 35 gm each. Keep the dough covered with a tea towel to avoid them drying out.
• Repeat with the inner dough. They should be roughly 19 gm each.
• Please refer to the pictures and instructions above to wrap the moon cakes.
• Preheat the oven to 200 C / 392 F fan forced.
• Line a baking tray with baking paper and bake the cakes for 15 minutes upside down at 200 C / 392 F fan forced.
• Take the cakes out and flip them over. Brush the egg wash over top of the cakes.
• Bake the cakes for another 5 minutes at 200 C / 392 F fan forced.
• Take them out and let them cool on a rack.
• Store them in the fridge uncovered for 1 -2 days before eating.

MUNG BEAN CAKE

Steps:

• Rinse the split mung beans under cool running water to remove any dirt or grit. Optionally, you may soak them in 3 cups water for 8 hours, but due to their small size, soaking mung beans isn't necessary. 1 cup dried split beans will yield 3 cups after soaking.
• Whether soaked or unsoaked, add the mung beans to the Instant Pot with 1 1/2 cups water. Cover and seal the lid and pressure cook using the Beans setting. Allow for a Natural Pressure release.
• Using a rubber spatula, stir and smash the cooked beans, then add salt, oil and butter. Turn on the Saute setting and use the rubber spatula to stir ingredients together until a smooth paste forms and oil is absorbed. Stir in the sugar and continue cooking for an additional 5 minutes.
• If adding color, divide the dough into equal sized portions. Mix thoroughly to the desired color preferred. I used about 5 grams dry food powder color for each portion.
• Optionally, for a smoother consistency, use a silicone spatula to press each batch of dough, one at a time, through a fine mesh sieve. Scrape any remaining dough on the underside of the sieve into a bowl.
• Using a food scoop or kitchen scale, portion dough into balls weighing 50 grams (scant 4 tablespoons) each. Press each dough ball into a moon cake mold (See Note 3) using any design you prefer. Place each dessert on tray lined with silpat or square of parchment paper (See Note 4).
• Serve immediately at room temperature. If storing, the cakes will keep 1 week covered in the refrigerator.

CHINESE MUNG BEAN DESSERT

Steps:

• Place mung beans in a bowl and cover with several inches of cool water; soak for 1 hour. Drain.
• Transfer mung beans to a small saucepan; cover with water. Bring to a boil; reduce heat to low and simmer until mung beans open up, about 1 hour. Stir in rock sugar until dissolved.
• Combine mung beans, rice, and barley in a saucepan. Add 8 times the volume in water. Bring to a boil; reduce heat and simmer, covered, until rice and barley are soft, about 20 minutes.