This homemade Versatile Mung Bean Paste is one of the most useful and magical recipes in my entire kitchen arsenal. It’s the golden, subtly sweet, and incredibly smooth foundation for countless Asian desserts, and learning to make it from scratch was a total game-changer for me.
My journey with mung bean paste started with my love for mooncakes and steamed buns. I would buy them from local Asian bakeries, always marveling at the delicious, sweet, and dense filling inside. For the longest time, I assumed it was some complicated, mysterious ingredient that was far too intimidating to make at home. The store-bought versions were good, but often intensely sweet or had a slightly artificial taste.
The turning point came when I decided to try making my own. I was skeptical. How could humble, dried mung beans transform into that silky, sweet paste? The process seemed simple enough: soak, steam, mash, and sweeten. The first time I made it, I was amazed. The homemade version was on another level entirely. It had a clean, fresh, and delicately earthy flavor that was so much better than anything from a can. It was then that I realized the true power of this Versatile Mung Bean Paste—it wasn’t just a single ingredient; it was a key that unlocked a whole new world of dessert-making.
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Why You Need to Make This Versatile Mung Bean Paste
If you’ve only ever had the store-bought version, you are in for a treat. Here’s why making your own Versatile Mung Bean Paste is so worth it.
- It’s Incredibly Versatile: This is its superpower! Once you have a batch of this golden paste, the possibilities are nearly endless. It’s not just one recipe; it’s the heart of dozens.
- You Control the Health and Sweetness: Store-bought pastes can be loaded with sugar and preservatives. When you make it yourself, you have total control. You can adjust the sweetness to your exact preference and know that it’s made with simple, wholesome ingredients.
- It’s Surprisingly Simple: While it seems like a complex specialty ingredient, the process is incredibly straightforward. It takes a little time, but the active work is minimal. The result is a high-quality paste that will elevate all your creations.
Endless Ways to Use Your Mung Bean Paste
This is where the fun really begins! Having a batch of this Versatile Mung Bean Paste in your fridge is like having a secret weapon. Here are just a few ideas to get you started:
- As a Filling for Steamed Buns: Create soft, fluffy buns with a sweet, creamy center.
- The Heart of Homemade Mooncakes: This is the classic filling for traditional golden mooncakes.
- The Base for Mung Bean Popsicles: Blend the paste with some coconut milk and freeze into incredibly refreshing and healthy ice pops.
- A Topping for Shaved Ice or Yogurt: Add a delicious and healthy scoop to your favorite breakfast bowl or dessert.
- As a Layer in Cakes or Pastries: Use it as a unique and delicious filling between layers of sponge cake.
The Wholesome Goodness of Mung Beans
It feels great to know that your delicious dessert base is also packed with nutrition. Mung beans are celebrated for being a fantastic source of plant-based protein, fiber, and essential nutrients. In many Asian cultures, they are considered a “cooling” food, believed to help balance the body, especially during warmer months. This homemade Versatile Mung Bean Paste is a delicious way to incorporate these healthy legumes into your diet in the most delightful way possible.
Get ready to unlock a new level of creativity in your kitchen with this simple, foundational recipe.
Chef’s Notes: Versatile Mung Bean Paste
• Soak for softness – A warm water soak ensures even cooking and prevents gritty texture. Hot water shortens the soak time without compromising results.
• Steam or pressure cook with care – Both methods yield tender beans, but pressure cooking is faster. Drain thoroughly to avoid soggy paste.
• Mash while warm – Warm beans mash more smoothly and absorb flavor better. Use a silicone spatula or potato masher for best control.
• Cook low and slow – Medium-low heat prevents scorching and allows the paste to thicken gradually without clumping.
• Gloss = done – For the sweet version, look for a shiny, cohesive texture that holds its shape—this signals caramelization and readiness.
• Shallots = savory depth – Fried shallots add crunch and umami. Stir them in after blending to preserve texture or cook them in for mellow flavor.
• Customize with spices – Add cinnamon, vanilla, or citrus zest to the sweet paste; garlic, chili, or five-spice to the savory.
• Use as a filling or spread – Perfect for buns, pancakes, mooncakes, or even toast. Try layering into dessert tacos or savory wraps.
• Cool before storing – Spread paste thinly to cool quickly and prevent condensation. This keeps texture smooth and storage safe.
• Freeze flat for convenience – Store in zip-top bags pressed flat for easy portioning and quick thawing.
Versatile Mung Bean Paste
4
servings10
minutes30
minutes320
kcal10
minutes50
minutesGet ready to elevate your fillings game with this vibrant, restaurant-inspired mung bean paste! Bursting with creamy texture and nuanced flavors, you’ll learn to craft both a glossy sweet version and a savory, shallot-kissed alternative in under an hour. Perfect for spring rolls, buns, or even dessert tacos—this recipe delivers big on taste, minimal fuss, and everyday ingredients. Let’s dive in, chef-style—no special skills required!
Ingredients
split yellow mung beans
1/2 cup split yellow mung beans rinsed and soaked
1 1/4 cups water for cooking
- common binders oils
1/4 cup all-purpose flour
4 tablespoons neutral-tasting oil
- Sweet Paste
1/2 cup granulated sugar
- Savory Paste
1/3 cup granulated sugar
1/4 teaspoon fine sea salt
1/4 cup crispy fried shallots
- Alternative Ingredients
Split yellow mung beans: substitute with split green mung beans or red lentils for a different texture.
All-purpose flour: use rice flour or gluten-free flour blend for a gluten-free version.
Neutral oil: swap with coconut oil or sunflower oil based on flavor preference.
Granulated sugar: replace with coconut sugar maple syrup, or date syrup for a natural sweetener twist.
Fried shallots: use fried garlic or thinly sliced toasted onions if unavailable.
Water: replace a portion with light vegetable broth to deepen savory notes.
Directions
- Beans Preparation – Begin by rinsing 1/2 cup of split mung beans under cold water to remove debris. Soak them in warm water for 1 hour to promote even hydration and faster cooking (approx. 1 hour). This step also helps to break down phytic acid, improving digestibility. Optional: for quicker prep, soak in hot water for 30 minutes.
- Cooking Methods – Drain the beans and choose your cooking style: steam over high heat in a steamer basket for about 20 minutes until tender, or pressure cook in an Instant Pot with 1 cup of water on high pressure for 8 minutes (approx. 20 minutes total). Both methods yield a soft bean texture ideal for mashing. Ensure excess liquid is drained to avoid a runny paste.
- Sweet Paste Finish – Transfer the steamed beans to a nonstick pan and mash with a spatula. Stir in 1/2 cup sugar, 4 tablespoons oil, and 1/4 cup flour over medium-low heat (approx. 10 minutes), scraping constantly until the mixture turns glossy and holds its shape. Cooking slowly prevents graininess and promotes caramelization for a shiny finish.
- Savory Paste Finish – Blend the cooked beans with 1/4 cup fried shallots, 1/3 cup sugar, 1/4 teaspoon salt, and 4 tablespoons oil until smooth. Pour into a nonstick skillet and cook over medium heat (approx. 10 minutes), stirring frequently until the mash is cohesive and non-sticky. Optional: garnish with extra fried shallots for crunch.
- Cooling Storage – Spread each paste on a parchment-lined tray to cool for 10 minutes before using. Store in airtight containers in the fridge for up to 1 week or freeze flat in bags for up to 6 months (approx. 1 week refrigeration, 6 months freezer).
Equipment
- chef’s knife
- cutting board
- food steamer
- instant pot
- nonstick pan
- Mixing bowls
- measuring cups and spoons
Notes
- Ensure the beans are fully tender before mashing to achieve a smooth paste; undercooked beans can lead to a grainy texture. Serve these flavorful pastes as fillings for buns, pancakes, or pastries, or enjoy as a dip with fresh fruit and crisp crackers. To customize, stir in a pinch of cinnamon or vanilla for the sweet batch, or toss in minced chili peppers and garlic for an extra-spicy savory version. For added protein, blend in a spoonful of nut butter or tahini during the final cooking stage.
Nutrition Facts
- Serving Size: 75g
- Calories: 320kcal
- Fat: 12g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 350mg
- Carbohydrates: 45g
- Fiber: 6g
- Sugar: 20g
- Protein: 8g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 40mg
- Iron: 1.8mg
FAQs: Versatile Mung Bean Paste
Can I use whole mung beans instead of split?
Yes, but they take longer to cook and may yield a coarser texture. Split beans are ideal for smooth paste.
Is this paste vegan?
Absolutely. All ingredients are plant-based. Just confirm your oil and flour choices if adapting for allergies.
Can I make this gluten-free?
Yes. Use rice flour or a gluten-free flour blend instead of all-purpose flour.
How long does it keep?
Up to 1 week in the fridge or 6 months in the freezer. Store in airtight containers to preserve freshness.
Can I reduce the sugar?
Yes. Adjust to taste or use natural sweeteners like maple syrup or date paste. The texture may vary slightly.
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