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"Information here is provided for discussion and educational purposes only. It is not intended as medical advice or product or ingredient review/rating. The information may not apply to you and before you use or take any action, you should contact the manufacturer, seller, medical, dietary, fitness or other professional. If you utilize any information provided here, you do so at your own risk and you waive any right against Culinary Communications Private Limited, its affiliates, officers, directors, employees or representatives.”
Description
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. To make mung bean paste, wash and rinse split mung beans and soak in 2 cups of water for few hours. 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. Keep the pot partially open to prevent boiling over, the starch in mung bean heat up very quickly. Once done keep aside to cool. Puree the cooked split mung bean until smooth using a mixer grinder or a blender. Sieve mung bean puree for smoother paste texture. Cook over a medium-low flame until a smooth paste formed, stir it constantly to avoid burning. Stir until the paste does not stick to the pan.