Go Back
+ servings
easy 2-ingredient mung bean paste recipe

Easy 2-Ingredient Mung Bean Paste

All Purpose Veggies
5 from 2 votes
Prep Time 4 hours
Cook Time 30 minutes
Course Dessert
Cuisine Chinese, Japanese, Korean
Servings 2 cups
Calories 489 kcal

Ingredients
 
 

Instructions
 

  • 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.
  • 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 ¼ 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.

Nutrition

Calories: 489kcalCarbohydrates: 97gProtein: 26gFat: 1gSodium: 32mgPotassium: 22mgFiber: 10gSugar: 37gVitamin A: 200IUVitamin C: 1mgCalcium: 43mgIron: 4mgZinc: 1mg***Net Carbs: 87g
Keyword bean
Did You Like this Recipe?I'd love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!