No Bake Mung Bean Pie


Mung beans are very popular to eat  in tropical countries especially in the hot summer months. Mung beans are most families used in different recipes such as mung bean desserts, mung bean soup and even mung bean cake.  Mung beans not only taste good and it’s rich of nutritious too. In chinese medicine believes that mung beans can help to clean out the toxins from body and blood.. Eat more beneficial to the body =)



Ready 100 g mung bean. (It does not matter to prepare much, the extra mung bean paste can eat with toast too. Delicious ^.^ ) Soak the beans overnight and drain it next morning.

准备100 g 的绿豆(准备多也没关系,多余的绿豆泥搭配土司吃一样好吃 ^.^) 将豆子浸泡一夜,第二天早上沥干水分。


Then transfer to a deep pot, add enough water and cook over medium heat, covered, stirring occasionally so that the base doesn’t burn. Cook until the beans are soft  (1- 1 1/2 hours). Add more water if necessary.

把豆子放入深锅中,加入足够的水,开中火煮。在煮的过程把锅盖盖上,别忘了偶尔需要搅拌。那底层的豆子才不会焦了,煮至豆子变软,大量水分开始收干(大约 1- 1 2/1小时)。有需要时在加水..


Add 5 tbs of sugar and a pinch of salt as seasoning .  Cook and mashing the beans slightly, until you get quite a thick paste as shown as photo above ..

加入5 汤匙的糖和少许的盐调味。将绿豆煮至绵密像图像那样的绿豆糊。


Crush the crackers with rolling pin until very fine crumbs form.



Add melted butter, and stir until well combined. 加入融化的黄油,搅拌,直到很好地结合起来。


Press the crumb mixture into a plate. Spread it and press flat.  Chill crust in freezer at least 10 minutes.



Pour the filling into the crust and smooth the mung beans paste with spatula.  Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

把绿豆泥填满在饼皮上,使用抹刀涂均。 盖上保鲜膜,放入冰箱里直到饼皮完全结合( 2 1/2 – 3小时)


Mung bean pie is done  =)

绿豆派完成了 =)


上层绵密松软,下层酥脆饼皮…好好吃 ^.^b

Soft dense upper layer and crisp crust lower layer … YUM  ^.^B


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