Mung Bean Pie
Mung Bean Pie is a sweet pastry made with mung beans (also known as green gram or moong), which are cooked and sweetened to form a smooth, slightly nutty filling. It’s popular in several Asian cuisines—especially in Korea (nokdu-pang), the Philippines, China, and Vietnam—though the exact style varies by region.Generally, the process goes something like this:Filling: Mung beans are soaked, boiled, and mashed (or processed) into a paste. Sugar or honey is added, sometimes with a bit of salt or coconut milk for richness.Crust: The outer shell can be a flaky pastry similar to a traditional pie crust, or a chewy dough made from rice flour or wheat flour, depending on the version.Serving: It can be baked or steamed, served warm or at room temperature, and often enjoyed as a snack or dessert with tea.It’s known for its delicate sweetness and wholesome, earthy flavor—comforting, but not too heavy.
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Ingredients
For the filling:
- ½ cup split mung beans hulled, yellow variety preferred
- 1 cup water plus more for soaking
- ¼ cup sugar adjust to taste
- 1 tablespoon coconut milk or butter optional, for richness
- 1 pinch salt
- ½ teaspoon vanilla extract optional
For the crust:
- 1 cup all-purpose flour
- ½ teaspoon salt
- 2 tablespoons sugar
- 6 tablespoons cold butter cut into cubes
- 2–3 tablespoons cold water just enough to bring the dough together
For finishing:
- 1 egg beaten, for egg wash — optional
- sesame seeds for garnish (optional)
Instructions
Prepare the mung beans:
- Rinse and soak the mung beans in water for about 2–3 hours (or overnight for creamier texture).
- Drain, then place in a small pot with 1 cup water. Bring to a boil, then simmer for 15–20 minutes until the beans are soft and water is mostly absorbed.
- Mash or blend until smooth.
Flavor the filling:
- While still warm, mix in sugar, coconut milk (or butter), salt, and vanilla.
- Stir until sugar dissolves. Taste and adjust sweetness as desired.
- Set aside to cool.
Make the crust:
- In a bowl, mix flour, salt, and sugar. Cut in the cold butter using a fork or pastry cutter until crumbly.
- Add cold water little by little until the dough just comes together.
- Flatten into a disc, wrap, and chill for 30 minutes.
Assemble the pies:
- Preheat oven to 375°F (190°C).
- Divide dough into 4 equal pieces. Roll each out into a small circle (about 5–6 inches wide).
- Spoon 2–3 tablespoons of mung bean filling onto the center.
- Fold over to form hand pies (or press into small tart molds). Seal edges well.
- Brush tops with egg wash, sprinkle sesame seeds if using.
Bake:
- Place on a lined baking sheet and bake for 20–25 minutes, until golden brown.
- Cool slightly before serving.
Disclaimer
Some parts of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 450kcal (23%)Carbohydrates: 58g (19%)Protein: 11g (22%)Fat: 19g (29%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 86mg (29%)Sodium: 463mg (20%)Potassium: 63mg (2%)Fiber: 3g (13%)Sugar: 19g (21%)Vitamin A: 634IU (13%)Vitamin C: 0.04mgCalcium: 29mg (3%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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