Cool Q‑Bouncy Green Bean (Mung Bean) Cake

Ingredients

• 150 g Dried mung beans (green beans) (Rinse, then soak in warm water for about 30 minutes)
• 500 ml Water for soaking (Warm (≈40‑45 °C) to speed up soaking)
• 1 L Water for cooking beans (Enough to fully cover beans while boiling)
• 200 g Tapioca starch (cassava flour) (Provides the chewy texture; can be substituted with potato starch (slightly different mouthfeel))
• 10 g Rock sugar (2‑3 small pieces; adjust to taste)
• 200 g Water for sugar syrup (Same as 200 ml)
• 5 ml Neutral cooking oil (e.g., vegetable oil) (For greasing the steaming mold; only a thin coating needed)

Instructions

1. Soak the mung beans

   Rinse 150 g dried mung beans, place them in a bowl, cover with warm water (≈40‑45 °C) and let sit for about 30 minutes until they swell.

   Time: PT30M

2. Cook the mung beans

   Drain the soaking water, transfer beans to a saucepan, add fresh water to fully cover, bring to a rapid boil over high heat, then reduce to a gentle simmer and cook for 15 minutes until the beans are very soft and start to split.

   Time: PT15M

   Temperature: 100°C

3. Reserve the bean broth

   When the beans are soft, turn off the heat, pour the mixture into a colander, and set aside the cooking liquid (about 200 g). The beans will be used later as a filling.

   Time: PT3M

4. Make the tapioca slurry

   In a large bowl combine 200 g tapioca starch with the 200 g reserved bean broth. Whisk until the mixture is smooth with no dry starch pockets, forming a thin, pourable slurry.

   Time: PT5M

5. Prepare the sugar syrup

   In a small saucepan add 200 g water and 10 g rock sugar. Heat over medium‑low, stirring until the sugar dissolves, then increase to high heat and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

6. Combine syrup with the slurry

   Immediately pour the hot sugar syrup into the tapioca slurry while stirring constantly. Mix quickly until the batter is uniform and glossy.

   Time: PT3M

7. Grease the steaming mold

   Lightly brush the inside of the silicone or metal mold with a few drops of neutral oil, making sure every corner is coated to aid later release.

   Time: PT2M

8. First steaming layer (batter only)

   Pour enough batter to cover the bottom of the mold, smooth with a spatula, then place the mold in a pre‑boiling steamer. Steam over high heat for 3 minutes.

   Time: PT3M

   Temperature: 100°C

9. Second layer (batter + mung beans)

   Stir the remaining batter to re‑incorporate any settled starch, pour a spoonful over the first layer, spread evenly, then sprinkle a generous amount of the cooked mung beans over the surface. Steam for another 3 minutes.

   Time: PT3M

   Temperature: 100°C

10. Repeat layering

    Repeat the batter‑then‑beans sequence (stir batter, pour, spread, add beans, steam 3 minutes) until the batter is exhausted. The typical recipe yields about 4‑5 layers total, ending with a final batter‑only layer.

    Time: PT12M

    Temperature: 100°C

11. Final set

    After the last steaming cycle, steam an additional 3 minutes to ensure the cake is fully set.

    Time: PT3M

    Temperature: 100°C

12. Cool and chill

    Remove the mold from the steamer, let it sit at room temperature for about 20 minutes, then place it in the refrigerator for at least 30 minutes to firm up and develop the characteristic cool bite.

    Time: PT30M

    Temperature: 4°C

13. Unmold and cut

    Run a thin knife around the edges, gently tap the mold to release the cake, invert onto a cutting board, and cut into strips or bite‑size pieces as desired.

    Time: PT5M

Nutrition Facts

Calories

214

Protein

4 g

Carbohydrates

42 g

Fat

0.5 g

Fiber

1 g