Moong / Mung Bean Paste / Split Mung Beans Paste

How to Make Edible Split Mung / Moong Beans Paste

#MungBeansPaste #MoongBeansPaste #SplitMoongBeansPaste #EdibleBeansPaste #SweetRecipe #DessertRecipe #BeansPasteRecipe #HealthyRecipe #VeganRecipe #VegetarianRecipe #GlutenFreeRecipe #EdibleBeansFlowers #AaichiSavali

Hello Foodies,
        I have prepared the split mung bean paste from scratch, also not used any stabilizer/preservative (no gelatin, no cornflour, no glutinous rice flour, no glycerin), and never

knew that preparing this mung beans to paste at home is super easy! Once you get the idea of making it and how should be the consistency of this beans paste, that will be the greatest thing. Mung beans are commonly used in cuisines across Asia. We
         I found the taste is nice and acceptable. I hope this post will benefit for those readers who are keen to prepare this paste from scratch or who are not able to get hold of store-bought mung bean paste.
          My innovative mung beans paste which is similar to gum paste, modeling paste, very pliable but not dry so quickly. You can craft using this paste into nearly everything, flowers and leaves, beans and ribbons, figurines and much more. I will post soon how to make beans flowers and leaves and how to piping them, for that stay tuned!
           Mung bean paste is vegan and a vegetarian substitute for whipping cream, buttercream frosting or gum paste. Mung beans have high protein content it can be easily

consumed by vegans and vegetarians to fulfill their protein needs.
Something About the Taste of this Paste :
            If you are a big fan of Puranpoli (like me) and if you know and likes the taste of Puran, then definitely you will like these mung/moong beans paste too. Add flavors to your liking and enjoy this dessert.
            If you never had or not familiar with Puran taste, for those it tastes like sweet dough.
         
Soaking of Beans Time : 3 to 4 hours.Preparation and Cooking Time: 60 Minutes.

Calories 100 g of Moong / Mung Beans Paste Contains 270 Cal.

Ingredients :
Split mung beans (Moong Dal) 1 cup (150g), (soak for 4 hours)
Water 2 cups (approx. 500ml)
Sugar ½ cup (100g)
Veg.oil ¼ cup (50ml)
Salt ¼ tsp






YouTube Video:

Instructions :
  1. Wash and rinse split mung beans and soak in 2 cups of water for 3 to 4 hours.
  2. Drain mung beans and add in
    2 cups of water, bring to the boil, then cook for 20 to 25 minutes on low to medium flame or until soften.
  3. Keep the pot partially open to prevent boiling over, starch in mung bean heat up very quickly.
  4. Once done keep aside to cool.
  5. Puree the cooked split mung bean until smooth using a mixer grinder or a blender.
  6. Sieve mung bean puree for smoother paste texture.
  7. Add sugar ½ cup, salt ¼ tsp, veg or cooking oil ¼ cup, mix until blended.
  8. Cook over a medium-low flame until a smooth paste formed, stir it constantly to avoid burning.
  9. Cooking takes about 25 to 30 minutes. Stir until the paste does not stick to the pan.
  10. Tadaa, sweet and creamy mung beans paste ready. Enjoy!!!

To Make colored beans paste : 
  1. Divide the dough into equal portions and then transfer one portion out. Add few drops of
    essence of your choice and according to essence add food color to another portion and mix well.
  2. I have used rose essence with red food color, Mango essence with orange/yellow food color, Vanilla essence, pistachio flavor with green food color, etc.
  3. Lastly, I have got 500 g of beans paste.

How to Store the mung beans paste :
  1. Remove from heat, cool completely before wrapping.
  2. Wrap in plastic wrap twice and store in fridge. 
  3. Will keep refrigerated for up to 4 days. Frozen will keep up to 1 to 2 weeks.

My Take :
  1. If you forget to soak mung dal no worries, go ahead and wash and cook moong dal, but it will take 10 to 15 minutes more to cook (soaking beans will shorten the cooking time).
  2. You can prepared beans paste in advance, keep refrigerated in airtight container.
  3. To stabilize the mung bean paste, you can add gelatin or glutinous rice flour, maltose (I have not used any stabilizer).
  4. Cool the paste completely before wrapping.

Dietary Comments :
Calorie Count Based on a 2000 calorie diet.
Per serving contains 270 calories, along with carbohydrates - 38.8 g, dietary fibers - 5 g, fats - 10.36 g, proteins - 7.2 g.

Health Benefits of Mung beans paste :
  1. Mung bean paste is a vegan and vegetarian substitute for whipping cream, buttercream frosting.
  2. They are packed with potassium, magnesium, folate, fiber, and vitamins.
  3. Protein - mung beans have high protein content it can be easily consumed by vegans and vegetarians to fulfill their protein needs.
  4. Beans have a cold property, which can further help to protect our body from a hot temperature in summer.
  5. It is a healthy alternative to gluten since mung beans do not contain gluten, it is a great substitute for wheat and other gluten-containing grains, for those people who are allergic to gluten.
  6. Anaemia - Being rich in iron, consumption of mung beans on a daily basis can help your body recover from iron deficiencies like anemia.

For more healthy recipes, you can refer to my Recipe Index / Archive here, and you can follow me on PINTEREST or like the blog’s FACEBOOK PAGE to keep abreast of my future posts.

Eat Healthy, Stay Healthy!!!

7 comments:

  1. Hari OM
    I love moong dal... and also the sweetened version - but have never tried this myself... will be having a go! YAM xx

    ReplyDelete
    Replies
    1. Hari OM
      Moong Dal is my favorite too! Give it a try and I am sure you will like it.
      Thank you for stopping by.

      Delete
  2. Thanks for sharing the recipe :) How long can these be stored in refrigerator? What do you recommend for longer storage term?

    ReplyDelete
    Replies
    1. You are most welcome ARTHY.
      To Store the mung beans paste -
      Remove from heat, cool completely before wrapping. Wrap in plastic wrap twice and store in fridge. Will keep refrigerated for up to 4 days. Frozen will keep up to 1 to 2 weeks.
      I hope it will help you.

      Delete
  3. As you said it can be a substitute fir whipped cream and butter cream frosting, like literally we can use it for frosting a cake?

    ReplyDelete
  4. After cooling the bean paste, and adding color and essence for how much time it is necessary to keep it in fridge before making flowers?

    ReplyDelete
  5. Hello, thank you for sharing. Once flowers are made, will they spoil if so how long can they stay on a cake/cupcake before spoiling. thank you

    ReplyDelete

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