Chinese
👍 Beginner Friendly
15 mineasy
ChineseDessert
Recipe Story
origins & traditionsThese exquisite Osmanthus Flower Mung Bean Cakes are a refined Chinese confection that showcases the elegant combination of naturally sweet mung bean paste and aromatic osmanthus flowers. The tender pastry exterior gives way to a smooth, velvety filling that melts on the tongue. Traditionally served during Mid-Autumn Festival and special celebrations, these delicate cakes represent sophistication in Chinese pastry-making. The preparation involves cooking split mung beans until tender, blending them into a silky paste, and carefully shaping them into individual portions. The subtle floral notes of osmanthus complement the earthy sweetness of mung beans, creating a harmonious balance that is neither too sweet nor too bland. Each bite offers a taste of refined Chinese culinary tradition, making these cakes perfect for tea time, special gatherings, or as an elegant conclusion to any meal.
Instructions
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Rinse the split mung beans thoroughly and soak in cold water for 2 hours. Drain well and place in a steamer basket lined with cheesecloth. Steam over high heat for 35-40 minutes until beans are completely soft and can be easily mashed.
While beans are still hot, transfer to a food processor and blend into a smooth paste. Add coconut oil, maple syrup, and a pinch of salt. Blend until completely smooth and creamy.
Transfer the mung bean paste to a saucepan and cook over low heat, stirring constantly for 15-20 minutes until the paste thickens and pulls away from the sides. The paste should be thick enough to hold its shape.
Remove from heat and stir in vanilla extract and ginger powder for depth of flavor. Allow to cool to room temperature.
Prepare the dough by mixing flour, coconut oil, maple syrup, and a small amount of water to form a soft, pliable dough. Knead for 5 minutes until smooth. Cover and rest for 15 minutes.
Divide the cooled mung bean paste into 8 equal portions (about 60g each) and roll into smooth balls. Divide the dough into 8 equal portions as well.
Flatten each dough portion into a circle, place a mung bean ball in the center, and carefully wrap the dough around it, sealing completely. Shape into smooth rounds or use a mooncake mold for decorative patterns.
Arrange cakes on a steamer basket lined with parchment paper, leaving space between each. Steam over high heat for 15-18 minutes until the cakes are cooked through and slightly translucent.
Remove from steamer and allow to cool on a cooling rack. Cakes will firm up as they cool. Serve at room temperature or slightly chilled.
Osmanthus Flower Mung Bean Cakes
4.6 (18)
Delicate Chinese pastries made with split mung bean paste, infused with fragrant osmanthus flowers and wrapped in a tender, melt-in-your-mouth crust. A traditional celebration treat perfect for any occasion.
medium
1h 15m
8 servings
Ingredients
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Filling
- 2 cups lentils, split mung beans, rinsed
- 4 tablespoons coconut-oil, melted
- 6 tablespoons maple-syrup
- 1 teaspoons vanilla-extract
- 1/2 teaspoons ginger, ground ginger powder
- 1/4 teaspoons salt
Dough
- 1 1/2 cups flour, all-purpose
- 2 tablespoons coconut-oil, softened
- 2 tablespoons maple-syrup
Chef Tips
expert advice•Chef Notes: For the most authentic flavor, seek out dried osmanthus flowers at Asian markets and steep them in the maple syrup before adding to the mung bean paste.
•The traditional recipe uses lard for richness, but coconut oil provides a wonderful plant-based alternative.
•If you find the paste too thick, add a tablespoon of water at a time while cooking.
•For a decorative touch, use traditional wooden mooncake molds with intricate patterns.
•The cakes taste best when made a day ahead, allowing the flavors to meld.
•You can adjust sweetness to your preference by reducing the maple syrup slightly.
•For variation, add a small piece of date paste in the center for extra sweetness, or mix in finely chopped dried apricots for texture.
•The key to success is achieving the right consistency in the mung bean paste - it should be thick enough to hold shape but still creamy.
•These cakes pair beautifully with jasmine tea or chrysanthemum tea.
