Recently I found some wooden cake moulds while digging through the kitchen cupboards. These are blocks hand-carved from solid wood that my grandma used to make traditional rice cakes (炒米饼) with. I have not seen my grandma use them before but I do remember watching my mother hammer the wooden mould on the table as she shaped her mooncakes during mid-autumn festival.
As a tribute to my grandma’s kitchen antiques, I decided to make some mung bean cakes (绿豆糕) with these moulds. This is an old-fashioned cake, made traditionally by compressing mashed mung beans into a mould. These snacks are very easy to make and only requires 3 basic ingredients – mung beans, butter, sugar.
- 300g mung beans
- 100g butter
- 100g sugar
- pinch of salt (not necessary if you use salted butter)
Just to be clear, the mung beans used here are actually the green mung beans with the shell removed. If you can’t find mung beans in the supermarket, you can get the green beans too. Just soak them overnight and rub them together with your hands to remove the outer shell. You can leave some green shells behind to give it some green colour. Just need to blend them in a food processor to properly mash them up.
- properly compact them into the mould so your shape would stay in place when you knock it out
- chill them in refrigerator to let the cakes firm up
- keep in fridge to stay fresh
- you can use a food processor to blend it into a finer paste but I like the sandy texture of mashing with a fork
Nostalgic mung bean cakes are ready for tea time.