![]() ![]() It does turn dry after long time in the fridge, so adding some oil to the paste will help to smoothen it out. I stored the paste in an airtight container in the fridge and it’s good up to 2 weeks.You can make the savoury version of the mung bean paste by increasing the salt amount and reducing the sugar amount as well as adding fried shallot oil.I used a wide non-stick pan and I think that really helps speed up the cooking process. The whole cooking of the paste took me about 15 minutes.You can increase the sugar level according to your preference. In this recipe, I used about 60g of the sweetener.Mash the softened beans in a food processor until it’s in the pureed form.Sometimes I test the softness by biting a teaspoon of it. You can either steam or boil the mung beans until they are soft and easily mashable with a fork. After soaking, the beans will expand in size.If you are preparing it on the same day, you can also soak it in very hot water for at least 2 hours. Then soak it overnight before going to bed. I simply wash the beans about 5-6 times until the water runs clear. Soak the mung beans for at least 4 hours.These split mung beans are a typical ingredient used in Indian cooking such as green gram dal (green bean curry). Removing the green skin on your own is no joke and takes a very long time! The split mung beans are available in the dry goods section of the supermarket or any grocery stores. Use split mung bean (yellow without the green skin) instead of the whole green beans that come with the green skin.Chinese crispy sesame ball with mung bean paste filling Sugar-Free Gluten-Free Ang Ku Kueh with Mung Bean Paste Filling Tips on making this sugar-free mung bean paste I’ve used this homemade sugar-free paste to make jian dui, also known as sugar-free Chinese crispy sesame balls, sugar-free ang ku kueh, and mooncakes. Recipes using the mung bean paste filling You can of course make the savoury version, by increasing the salt amount and reducing the sugar amount as well as adding fried shallot oil. This Monk Fruit Sweetener is zero calorie, keto and diabetic friendly, zero glycemic index (GI). In this recipe, I’m making the sweet version, using ZestyLeaf Monk Fruit Sweetener which is a 1:1 cane sugar replacement, thus making it sugar-free. ![]() My mummy will always cook green bean soup when we were growing up as it’s a good source of fibre, protein and vitamins, as well as very ‘cooling’ for our hot and humid weather in Singapore. What is your favourite filling when it comes to local snacks such as ang ku kueh, sesame ball, and bao buns? Mine has always been the mung bean paste made of green beans 綠豆., also known as mung beans (another favourite dessert soup is the green bean soup). Jump to Recipe Jump to Video Print Recipe ![]()
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