Chinese Mung Bean Cake
Ingredients
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1 cupyellow mung beans unshelled
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3 tbspvegan butter
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3⅓ tbspvegetable oil
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½ cupsugar
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1 pinchsalt
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1½-2½ tbspmatcha powder
Instructions
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Pre-soak the yellow mung beans overnight. Rinse and dry the next day.
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Cook the mung beans until they are soft and easy to smash. Then smash them with a spatula until it becomes a smooth and fine mixture. Transfer it to a non-stick pan.
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Add a pinch of salt, butter and vegetable oil to the mung bean mixture. Heat at a medium temperature and keep stirring throughout the process. Add sugar when the oil is well absorbed. Keep stirring until they can stick together easily.
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Divide the dough into two equal portions. Add the matcha powder to one of them and mix well.
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Then transfer the mixture to a strainer and press with a spatula. You will see them come out from the small holes.
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Divide the mixture into smaller dough balls (~2-3 tbsp) and then add filling (if you’d like!). Shape the cakes when the mixture is no longer hot, but still warm!
