Mung Bean Paste Filling (Sugar-Free) 无糖绿豆蓉

🧂 Ingredients

• 300 g split yellow mung beans
• Water for soaking and boiling mung beans
• 60-120 g monk fruit sweetener

  or sugar, season to taste
• 4 tbsp vegetable oil

  I used light olive oil
• ½ tsp salt

Instructions

• 1 Rinse the split mung beans with water 4-5 times until the water turns clear.
  Drain off the water. Remove any beans that floats to the top.
• 2 Soak the mung beans in water, covered with lid, for at least 4 hours or
  overnight. Make sure the water is above the mung bean level by at least an inch
  and the mung beans will expand in size after soaking.
  
  Note: Alternatively you can soak in hot water for 2 hours.
• 3 Drain off and discard the soaking water.
• 4 Transfer soaked mung beans to a pot and add water to cover the mung beans fully
  with at least 1.5 inch above the mung bean level. Cover with lid and bring to
  boil over high heat.
• 5 Once boiled, reduce to simmer over low heat with lid slightly open for about 45
  minutes or until the beans can be easily mashed with a fork (can also try biting
  it). Drain off water.
• 6 Use a food processor to grind the mung beans into a purée.
• 7 Transfer the puréed mung beans to a large non-stick pan. Add monk fruit
  sweetener (or sugar), salt, vegetable oil, and keep stirring over medium low
  heat until the mixture dries up. Moisture will reduce and become a non-sticky
  and paste-like dough.
  
  Do a taste test and add sugar according to your preference. If the paste appears
  too dry, add a bit more oil. 
• 8 Once the mixture does not stick to the pan and it lifts easily without flowing
  down like a liquid, the mung bean paste is done. It takes about 15 min to reach
  the paste texture.
• 9 Let the mung bean paste cool down completely before storing or using it. The
  paste will thicken more after it cools down. Store in an airtight container in
  the fridge for up to two weeks or in the freezer for up to one month.
  
  Optional: If the paste turns dry after keeping in the fridge, add some oil to
  it.

Nutrition Info