Mung Bean Paste
Lusciously smooth and lightly sweet, this versatile paste is a staple in countless Asian desserts and snacks.
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Servings: 1 pot
Calories: 574kcal
Ingredients
- 130 g split yellow mung beans dal
- 30 g sugar
- water
Procédé
- Rinse the beans 5–6 times, until the water runs clear.
- Cover the beans with cold water and soak overnight in the refrigerator.
- The next day, drain, transfer the beans to a saucepan, cover with fresh water, and bring to a boil.
- Simmer for 20–25 minutes, until the beans are tender.
- Drain, then blend the beans in a food processor until completely smooth.
Notes
If the paste is too thin, let it cool—it will thicken as it rests. Still runny? Gently cook it in a pan for a few minutes
nKeeps in the fridge for up to 4 days n
nKeeps in the fridge for up to 4 days n
Nutrition
Calories: 574kcal | Féculents: 109g | Protein: 33g | Fat: 1g | Sodium: 39mg | Potassium: 1mg | Fiber: 13g | Sugar: 32g | Vitamin A: 255IU | Calcium: 51mg | Iron: 5mg
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