Chinese Mung Bean Cake


  • 250 g
    yellow mung beans unshelled
  • 40 g
    vegan butter
  • 50 ml
    vegetable oil
  • 110 g
  • 1 pinch
  • 5-8 g
    matcha powder


  1. Pre-soak the yellow mung beans overnight. Rinse and dry in the next day.
  2. 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.
  3. 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.
  4. Divide the dough into two equal portions. Add the matcha powder to one of them and mix well.
  5. Then transfer the mixture to a strainer and press them with a spatula. You will see them come out from the small holes.
  6. Divide the mixture into smaller dough balls (around 30 g to 40 g) and then add filling (if you’d like!). Shape the cakes when the mixture is no longer hot, but still warm!
Courses: Dessert
Cuisines: Chinese
Season: Autumn, Spring, Summer, Winter
Number ingredients: 5-10 ingredients
Preparation method: Baking
Type of dish: Cake

You may also be interested to taste

Main Course

Mie Wok with Bak Choy


Kalebagels with Zucchini and Avocado Spread

Pumpkin spice doughnuts

Breakfast Brunch Dessert

Baked Pumpkin Spice Donuts with Chocolate Cinnamon Icing

You may also be interested to taste

Lunch Main Course Soup

Vegan Minestrone Soup

Main Course Soup

Middle Eastern lentil soup with pita bread

Main Course

Noodles with plant-based chicken pieces

Main Course

Eggplant and Caper Tournedos