Here’s an easy variation of my 2-Ingredient Mung Bean Paste that you can use to fill your favorite mochi and mooncake recipes: matcha mung bean paste.
For the regular (yellow) mung bean paste, please refer to my previous post, here!
Ingredients Used to Make Matcha Mung Bean Paste
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Split Yellow Mung Beans – You can find dried mung beans (specifically, the Split Yellow Mung Bean) in most Asian grocery stores. I found mine in Hmart, but you can also buy them online, like in Amazon here
- Honey – I used honey to sweeten the mung beans, but you’re welcome to use other liquid sweeteners such as agave syrup and brown rice syrup.
- Matcha Powder – preferably ceremonial grade matcha powder for the best color, but any kind works. Sold in Asian grocery stores, or online, below:
Step by Step Guide
How to Make Homemade Matcha Mung Bean Paste
STEP 1
Wash and rinse the dried beans in water.
Transfer the washed beans in a large bowl and soak in water (about 3 cups, or triple the amount of the beans) for 4-8 hours.
STEP 2
Drain the soaked beans and transfer to a steamer lined with cheesecloth, or steamer paper.
STEP 3
Steam the beans for 30 minutes or more, until the beans are soft and mashable
STEP 4
Cool the cooked beans slightly until warm, then transfer to the bowl of food processor. Blend the cooked beans with 1/4 cup of honey or brown rice syrup.
STEP 5
Have a quick taste and add more honey if needed. You also want to add more honey (or water) if the beans are too dry. The mung bean paste should be smooth and moldable and be able to hold its shape.
STEP 6
The recipe yields about 500g of mung bean paste, or approximately 2 cups. To make them into matcha mung bean paste, add 1/2 to 1 tsp of matcha powder per cup of prepared mung bean paste.
Use immediately for filling, or divide into portions and store them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze up to 3 months
STEP 7
Examples of Recipes that Use Matcha Mung Bean Paste
Pin it!
Sweet Matcha Mung Bean Paste
Ingredients
- 1 cup dried Split Yellow Mung Beans
- 3 cups water for soaking
- 1/4 cup honey or brown rice syrup
- 1 tsp matcha powder
Instructions
- Wash and rinse the dried beans in water.
- Transfer the washed beans in a large bowl and soak in water for 4-8 hours.
- Drain the soaked beans and transfer to a steamer lined with cheesecloth, or steamer paper.
- Steam the beans for 30 minutes or more, until the beans are soft and mashable
- Cool the cooked beans slightly until warm, then transfer to the bowl of food processor.
- Blend the cooked beans with matcha powder, and 1/4 cup of honey or brown rice syrup.
- Have a quick taste and add more honey if needed.
- Yields about 500g of mung bean paste, or approximately 2 cups.
- Use immediately for filling, or divide into portions and store them in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze up to 3 months.
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