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5 from 1 vote

Easy Mung Bean Pastry Recipe

Mung bean pastry is easy to make and has an interesting taste and texture. When you take a bit, the pastry will melt in your mouth and leave a nutty, milky taste on your tongue.



  • Soak the skinless mung bean overnight, Then rinse under running water and drain thoroughly.
  • Add the well-drained mung beans and 1.25 cups of water into a nonstick pot. Then bring to a simmer over medium heat. Switch the heat to the lowest and simmer for 20 minutes. If you use skin-on mung beans, the pastry will have a dark green color, and it will take 1.5 hours for the beans to turn soft.
  • Use a rubber spatula to smash the cooked mung beans until nice and smooth. If you are using the skin on mung beans, you will have to use a blender to crush the beans because the skin is a bit tougher.
  • Add sugar, honey, salt, and unsalted butter into the mung bean paste. Stir over medium-low heat for 15 minutes to evaporate excess moisture.
  • When the mung bean paste becomes nonstick, remove it to the side and let it cool to lukewarm. Make sure you cover the mung bean paste so it doesn't form a hard skin.
  • Divide the mung bean paste into 12 pieces. Roll each piece in between your hands and shape it into a round ball.
  • Put the mung bean paste into a mooncake presser. Gently press it down onto a clean cutting board with steady pressure. Stay there for a few seconds to establish the shape. Then release it. You will get a pretty, exquisite pastry. Enjoy!