Mung Bean Pastry

Mung bean paste has been used in dessert making for centuries.  We here in the US aren’t very familiar with it.  This is a great starter for any parties. 

I made this dessert from memory.  My family used to like this Chinese buffet restaurant in our city.  My father loved this mung bean pastry, only available during lunch hours.  He used to clear the whole tray of it once they come out.  We sadly discovered that they no longer had this dish after ownership changed.  So here it is, I’m glad to have been able to please my father with his good old favorites!!

A Ingredients

Mung bean, de-skinned       250 g

White sesame oil                   10 g

Peanut oil                               30 g

Sugar                                    190 g

1. Soak the mung bean in water for 90 minutes, drain, steam for around 15-20 minutes until the beans are tender. 

2. Heat the white sesame oil and peanut oil in a frying pan, add the steamed mung bean and sugar to pan, stir to blend until the mixture resemble a paste, can be made into a ball. 

B Ingredients

Puff pastry sheets, thawed        2 sheet

Egg                                          1 piece

Water                                       1 tablespoon

Black sesame                           1 teaspoon

1. Preheat oven 400°F. Beat the egg and water in B ingredients to make an egg wash. 

2. Cut each puff pastry sheet into 9 equal squares, place a long piece of mung bean paste. Using fingers, pick up the two corners and fold in the center, place onto baking sheet, brush with egg wash, sprinkle with black sesame. 

3. Bake in the oven for 13 minutes, turn the baking pan around, bake an additional 3-4 minutes until golden brown.  Place onto wired rack to cool.

Serving: 18