Mung Bean Paste for Mooncakes

If you are looking for a smooth and delicious mung bean paste for mooncake filling, this homemade recipe is a lovely one to try. Made with simple ingredients, this mung bean paste is soft, creamy, lightly sweet and perfect for baked mooncakes, snow skin mooncakes

It is a great alternative if you want a filling that is lighter than lotus paste but still rich enough to make your mooncakes feel special.

In this recipe, I start with 300 g mung beans, soak them until soft, then cook them gently with pandan leaves for a lovely fragrance. After that, the beans are blended into a smooth paste and slowly cooked down with sugar, salt, and oil until the filling becomes thick, glossy, and easy to shape. The key is to stir patiently over low heat so the paste turns out smooth and creamy without becoming too dry or grainy.

Homemade mung bean paste is one of those fillings that tastes so much better when made fresh. You can adjust the sweetness to suit your own preference, and if you like a richer filling, you can also add a little more oil, butter, or coconut milk. Once cooled and chilled, the paste firms up beautifully and is ready to use for mooncake making or any festive baking.

If you enjoy making your own mooncake fillings from scratch, this mung bean paste recipe is a wonderful one to keep. It is simple, versatile, and perfect for sharing with family during the Mid-Autumn Festival.

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Mung Bean Paste for Mooncakes

For those who want a lighter, fragrant filling with a soft texture and mild sweetness.

Ingredients

• 300 g mung beans peeled if possible.
• Water for soaking and cooking.
• 80 to 120 g sugar depending on sweetness preference.
• 1/4 tsp salt.
• 1 to 2 pandan leaves knotted.
• 50 to 70 g neutral vegetable oil.
• Optional: 1 to 2 tbsp butter coconut milk, or a little starch for a richer texture.

Instructions

• Soak the mung beans in water overnight, or at least for several hours.
• Drain the beans and place them in a pot with enough water to cover them by about 2 inches.
• Add the pandan leaves and bring to a boil.
• Cook over medium-low heat until the beans are very soft and break apart easily.
• Stir occasionally and add a little water if needed to prevent the beans from drying out too quickly.
• Once soft, remove the pandan leaves and blend the beans into a very smooth paste.
• Transfer the paste to a non-stick frying pan or wok and cook over low heat.
• Add the sugar and salt, then stir continuously until the mixture starts to thicken.
• Add the oil gradually, a little at a time, stirring well after each addition until fully absorbed.
• Continue cooking until the paste becomes smooth, thick, and no longer sticks to the pan.
• Let the paste cool completely, then chill it in the fridge before using it as mooncake filling.

Notes

Tips for Mooncake Filling:

• For a more bakery-style filling, use more sugar and oil so the paste becomes smoother and richer.
• Keep the heat low so the paste does not burn or turn grainy.
• The paste should be firm enough to roll into balls after chilling.
• If the paste seems too soft, keep stirring over low heat until it reaches the right consistency.