28/08/2021
Cranberry Mung Bean Cake.
Ingredients
7 oz mung beans, yellow, dried, split
2 oz dried cranberries
35 oz water
non-stick spray oil, to grease ( *I use cook glutinous flour to coat the mold instead)
2 oz butter
½ oz rock sugar powder
or ½ oz brown sugar
1 ½ oz maltose syrup
or 1 ½ oz brown rice syrup, organic (* I use 1oz maple syrup instead)
Preparation
1) Place a bowl onto mixing bowl lid, weigh in mung beans, cover with water and set aside to soak for 2 hours. Drain soaked beans through simmering basket, rinse well and set aside to drain.
2) Place cranberries into mixing bowl and chop 10 sec/speed 7 or until chopped in small pieces. Transfer to a bowl and set aside.
3) Place water into mixing bowl, insert simmering basket with drained beans and cook 20 min/Varoma/speed 1. Remove simmering basket with spatula and set aside. Discard steaming water. Meanwhile, grease wooden moon cake molds (2 oz) with non-stick spray oil.
4) Place steamed mung beans, butter, rock sugar powder and maltose into mixing bowl and blend 1 min/speed 10. Then, without measuring cup cook 10 min/250°F/speed 3.
5) Add reserved chopped cranberries, insert measuring cup and mix 20 sec/speed 3. Transfer to a bowl, set aside until cool enough to handle.
6) Form cooled dough into 1 oz balls, press into prepared cake molds, cover with cling wrap and refrigerate at least 2 hours. Turn the molds upside down and carefully remove the cakes when ready to serve.
Tips & Tricks
Recipe inspired by Ann Chang, Thermomix® Independent Team Leader California.
Mung Bean Cake can be served after molding but refrigerating the cakes allows flavors to develop.
For personal preference, you can also make homemade bean paste filling as the filling of mung bean cake or omit dried cranberries.
