Mung Bean Cakes (绿豆糕)
Prep time
Cook time
Total time
These mung bean cakes are soft and delicate, featuring a sweet red bean filling in the middle! Super easy to make & of my favorite Chinese desserts to enjoy just in time for the lunar new year.
Serves: 22-25 cakes
Red bean paste (optional; if using store-bought, you need about 1¼ cup)
  • 1 cup Adzuki red beans
  • ⅔ cup granulated sugar
  • ½ tsp salt
The mung bean cakes
  • 1.5 cups Mung bean
  • 5 tbsp butter, unsalted
  • ¼ cup honey (more or less, depending on your liking)
The red bean paste (skip if using store-bought)
  1. Rinse the dried red beans. In a pot, add the beans and add water until it is about 1 inch above the beans. Bring to a boil, then strain out and discard the water. Add the same amount of water again; then, bring to a boil and reduce to a simmer. Cover with a lid and cook for about 1½ hours, adding water periodically to ensure the beans are fully submerged. Strain, reserving about ⅓ cup of the bean water. Let cool.
  2. Put around ¾ of the beans in a food processor, along with the reserved water, and blend until completely smooth (add more water if necessary, to make it easier on your machine) With the remaining beans, use a fork and crush them until there are no more whole beans left. Return both the blended and crushed bean mixtures to the pot, and add ⅔ cup sugar. Stir to combine and around 20-25 minutes, until you can easily draw a line in the bottom of the pot. Allow to come to room temperature, and store in the fridge for later use
Mung bean cakes
  1. The night before, soak the mung beans in water and place in the fridge.
  2. Drain the water and transfer beans to a heat-safe container. In a double boiler, steam for 45 minutes, until the beans can easily be crushed with your finger. Blend in a food processor until completely smooth.
  3. In a skillet over medium heat, melt the butter. Then, add the mung bean mixture, stirring for 3-4 minutes with a wooden spoon to fully incorporate. Add the honey, stirring again. Transfer to a bowl, cover with a damp cloth, and let cool for a bit.
  4. To shape the cakes: divide the mung bean paste into 30g pieces (should be about 1.5 inches in diameter). Break off about ⅓ of each ball first. Using the remaining ⅔ of the ball, make a divot and put a little bit of the red bean paste in the middle. Then, flatten out the reserved ⅓ and place on top, pinching the edges together to seal. You should be left with a mung bean ball with red bean in the center. Shape each ball with a mooncake mold. You can enjoy right away, or store in the fridge for up to 3 days!
Recipe by My Southern Sweet Tooth at