These Summer Mung Bean Squares are my delicious secret for surviving those impossibly hot, sticky days of the year. You know the ones—when the air is thick, the sun is relentless, and the last thing you want to do is turn on your oven or eat anything heavy.
On days like that, all I crave is something genuinely refreshing. While ice cream is nice, sometimes it feels too sweet and heavy. That’s where the magic of these little golden squares comes in.
My first encounter with this unique treat was completely by chance. I was wandering through a bustling local Asian market, mesmerized by the vibrant produce and unfamiliar snacks. Tucked away at a small bakery counter was a tray of pale yellow, jiggly squares. The sign simply said “Mung Bean Cakes.” My first thought was probably the same as yours might be right now: Beans? For dessert?
I was skeptical, but also incredibly curious. The woman behind the counter smiled and offered me a small piece. It was cool, subtly sweet, and had a smooth, almost creamy texture that instantly felt soothing. It was unlike any dessert I had ever tried before. It wasn’t sugary or rich; it was pure, clean-tasting refreshment. I was instantly hooked and bought half a dozen on the spot.
After that day, I was on a mission to recreate them at home. It took some experimenting, but I finally perfected this recipe for Summer Mung Bean Squares. Now, it has become our family’s go-to treat from June through August. It’s a simple, wonderful way to turn a handful of humble ingredients into an elegant and cooling dessert that feels both special and wholesome.
Why You Are Going to Love Summer Mung Bean Squares
This might be a new type of dessert for you, but trust me when I say these Summer Mung Bean Squares will win you over from the very first bite.
- Ultimate Refreshment: The single best thing about these Summer Mung Bean Squares is their natural cooling effect. Served chilled, they have a light, clean flavor and a smooth texture that soothes and refreshes you from the inside out. They are the perfect antidote to a hot day.
- A Uniquely Delicious Treat: Move over, popsicles! These squares offer a more sophisticated and satisfying experience. The gentle, earthy sweetness of the mung beans is a welcome change from overly sugary desserts. Making a batch of Summer Mung Bean Squares is a surefire way to impress guests with something new.
- Incredibly Simple to Make: Don’t let their elegant appearance fool you. This Summer Mung Bean Squares recipe is surprisingly straightforward. The process is mostly hands-off, involving soaking the beans, cooking them until soft, blending them into a puree, and letting it chill. It’s a low-effort recipe with a high-reward result.
The Perfect Treat for Any Summer Occasion
One of the best things about this Summer Mung Bean Squares recipe is how versatile it is. It’s not just an after-dinner dessert.
- Picnics and Barbecues: These squares are fantastic portable treats. They hold their shape well when chilled, making them the ideal light dessert to share at outdoor gatherings. A platter of cool Summer Mung Bean Squares is always a welcome sight next to the grilled foods.
- An Elegant Afternoon Snack: There’s nothing better than pairing a chilled square with a glass of iced tea or coffee. It’s a simple, calming ritual that can make any afternoon feel a little more special.
- A Healthy Family Dessert: Kids and adults alike love the fun, jiggly texture. Since this Summer Mung Bean Squares recipe is made with wholesome ingredients, you can feel good about serving it as a healthy dessert or an after-school snack.
What Makes Mung Beans a Healthy Choice?
It feels great to eat a treat that tastes good and is good for you. Mung beans are a nutritional powerhouse! They are packed with fiber, protein, and essential nutrients. In many Asian cultures and Traditional Chinese Medicine, mung beans are known for their “cooling” properties, believed to help detoxify the body and reduce internal heat—making them the ideal summer ingredient. Plus, this recipe is naturally gluten-free!
So, step out of your comfort zone and give these Summer Mung Bean Squares a try. You’re about to discover your new favorite way to stay cool and satisfied all season long.
Chef’s Notes: Summer Mung Bean Squares
• Soak overnight, no shortcuts – Long soaking time softens skins and gives a silky finish—don’t skimp on the soak.
• Split beans = smoother squares – Always use split yellow mung beans for that classic delicate texture—whole beans make a grittier paste.
• Double straining is magic – For the finest, custard-like mouthfeel, press the paste through a fine sieve before and after cooking with sugar and fats.
• Low and slow for the dough – Stir over gentle heat until the paste pulls away from the pan and holds its shape—this is when it’s mold-ready.
• Matcha optional, wow factor not – Even a small amount of matcha powder brings visual drama and grassy contrast. Perfect for layering or marbling.
• Moisture control = clean cuts – Don’t add excess liquid. Keep paste thick and just pliable; this ensures clean edges and defined shapes.
• Sweetness is flexible – Add more sugar if you prefer a dessert-style bar, or keep it mild and pair with syrupy toppings like condensed milk.
• Use silicone for easy release – Silicone molds or mooncake presses make perfect releases with less risk of sticking.
• Use warm dough for shaping – It’s most pliable just off the stove. If it cools too much, gently rewarm over low heat or in the microwave.
• Serve chilled, not icy – Refrigerate to firm up, but allow 5 minutes at room temp before eating for best texture and flavor release.
Summer Mung Bean Squares
4
servings20
minutes1
hour405
kcal24
hours25
hours20
minutesGet ready for a burst of sunshine with these Summer Mung Bean Squares! Bursting with natural flavor, subtly sweet notes, and a delightfully tender bite, this Chinese-style dessert will become your go-to for warm afternoons. It’s fuss-free, uses pantry staples, and even has an optional matcha twist for an elegant green hue. Whether you’re craving a guilt-free snack or planning a healthy treat for friends, this recipe delivers pure joy in every bite—no fancy equipment or exotic ingredients required. Let’s channel that celebrity chef energy and bring these bars to your table!
Ingredients
- Beans Base
1¼ cups dried split yellow mung beans soaked 8–12 hours and drained
3 cups water divided (for cooking and blending)
- Fat Sweeteners
3 tbsp unsalted butter or extra vegetable oil for vegan
3 tbsp vegetable oil
½ cup granulated sugar plus more to taste
⅛ tsp fine salt
- Flavoring
2½ tsp matcha powder optional for a green twist
- Alternative Ingredients
Unsalted butter → coconut oil dairy-free, vegan
Vegetable oil → melted coconut or avocado oil flavor swap
Granulated sugar → maple syrup or honey liquid sweetener; reduce other liquids slightly
Matcha powder → cocoa powder or natural green food coloring different hue
Split yellow mung beans → green mung beans or yellow split peas texture variation
Directions
- Soaking Beans – Combine 1¼ cups dried split yellow mung beans with enough water to cover by 1 inch. Let rest 8–12 hours (overnight) in the refrigerator. Soaking softens the hulls and reduces cooking time.
- Pressure Cooking – Drain beans and add to instant pot. Pour in 2 cups fresh water. Seal and cook on “Bean/Chili” high pressure for 20 minutes. Release naturally for 10 minutes, then quick-release remaining pressure. The beans should be very tender.
- Mashing Smoothness – Transfer beans and any cooking liquid to a bowl. Use a sturdy spatula or immersion blender to mash until you get a uniform, fine paste. This creates a silky mouthfeel in the cake.
- Fat Sugar Integration – Heat a nonstick pan over medium-low. Add butter and vegetable oil. Once melted, stir in the bean paste along with ½ cup sugar and ⅛ tsp salt. Cook, stirring constantly, until the mixture comes together in a cohesive dough and no sugar crystals remain.
- Coloring Option – If using matcha, remove half the dough to a separate bowl. Sprinkle 2½ tsp matcha powder over one portion and knead until the color is even. This step is optional but adds visual flair.
- Straining Molding – Push each dough portion through a fine mesh colander or mandoline strainer onto a parchment-lined tray. Use a spatula to press firmly; this technique yields a super-smooth finish. Divide into four 3–4 oz portions. Optional: press a small sweet filling in the center before molding.
- Shaping Cooling – While still warm but manageable, pack each portion into a small silicone mold or mooncake press. Release and let cool at room temperature for 20–30 minutes, then chill in the fridge to set fully.
Equipment
- instant pot
- nonstick pan
- silicone spatula set
- colander
- Mixing bowls
- measuring cups and spoons
Notes
- Use split yellow mung beans instead of unshelled for quicker cooking and smoother texture. For extra creaminess, stir in a splash of coconut milk at the end. Serve chilled with a drizzle of sweetened condensed milk or a sprinkle of toasted coconut. Add a pinch of ground cardamom or orange zest to the dough for aromatic depth. Store wrapped in plastic in the fridge for up to 1 week or freeze portions for grab-and-go treats.
Nutrition Facts
- Serving Size: 1g
- Calories: 405kcal
- Fat: 16.8g
- Saturated Fat: 6.1g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 7.7g
- Cholesterol: 17mg
- Sodium: 439mg
- Potassium: 29mg
- Carbohydrates: 51g
- Fiber: 12.5g
- Sugar: 22g
- Protein: 14.1g
- Vitamin A: 300IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 2.5mg
FAQs: Summer Mung Bean Squares
Can I use green mung beans?
You can, but the texture and flavor will be slightly earthier and less smooth. Peel after soaking for a closer match.
What can I substitute for matcha powder?
Use cocoa powder for a chocolate spin, or food-grade butterfly pea powder for a striking blue twist.
Do I need an Instant Pot?
Not required—simmer the soaked beans on the stovetop for 30–40 minutes until very soft, adding water as needed.
Can I make this fully vegan?
Yes. Use oil or coconut oil instead of butter, and avoid dairy toppings. The texture remains creamy and luscious.
How do I keep them from sticking in the mold?
Grease molds lightly with oil or line with cling film. Silicone molds are naturally nonstick and easiest to handle.
Can I add a filling?
Definitely. Try sweet red bean paste, mashed dates, or coconut jam pressed into the center before shaping.
What if I don’t have a mold?
Shape by hand into discs or squares using plastic wrap or shape inside a shallow container and slice into bars once firm.
How long do they keep?
Up to 1 week in the fridge. Freeze tightly wrapped pieces for up to 2 months—just thaw overnight.
Can I serve this warm?
It’s best chilled or at room temperature. Warm versions may lose their structure and feel too soft.
Is this a traditional Chinese dessert?
Yes, it’s inspired by Chinese mung bean cakes (绿豆糕), especially popular during warmer months for their refreshing, cooling quality.
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