Blueberry Mung Bean Cake

Flavor: Fruity; Technique: Boil; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Cooking Blueberry Mung Bean Cake

Use peeled mung beans for a beautiful and good texture in the final product.

Put the peeled mung beans in a rice cooker, add twice the amount of water, and cook until soft. I did not soak the mung beans, I directly used the rice cooker’s congee function to cook the mung beans until very soft.

Once the mung beans are cooked very soft, no need for a machine, you can easily mash them with a spoon.

Place the mashed mung beans in a bread machine bucket, add icing sugar and butter, use the automatic stir-fry function, stir-fry for about 20 minutes. The stir-frying time depends on the moisture content, stir-fry until it can be molded. Later, add maple syrup, so the stir-fry should be slightly drier.

Add maple syrup, continue stir-frying for about 5 minutes until the maple syrup is evenly mixed.

Stir-fried mung bean cake mixture

If you like cranberries, you can add some, but it’s also fine not to add if you don’t like them.

Divide the mung bean cake mixture into small portions, wrap blueberry jam in the middle.

You can make them into cartoon shapes according to children’s preferences.

You can also use mooncake molds for shaping, making it convenient for gifting. I made a few of these to give to my mom.

When sliced open, you’ll see blueberry jam inside and a soft and chewy mung bean cake outside, a refreshing summer treat.