I love making this soft mung bean cake whenever I crave something gently sweet but comforting. There’s no oven, no complicated steps—just a simple frying pan and honest ingredients.
The dough is soft and stretchy, the filling is sandy-smooth and fragrant, and the result always feels homemade in the best way.
This is a pan-fried soft-skin mung bean cake with a tender, slightly chewy outer layer and a naturally sweet, finely textured mung bean filling.
Everything is made from scratch, yet the process is beginner-friendly and very forgiving. It works beautifully for breakfast, afternoon tea, or a cozy homemade snack the whole family will enjoy.
Contents
Why You’ll Love This Recipe
- No oven needed—everything is done in a pan
- Soft, tender skin with a lightly chewy bite
- Smooth, sandy mung bean filling that’s sweet but not heavy
- Simple ingredients and a high success rate
- Perfect for make-ahead snacks or family breakfasts
Ingredients (Makes about 15 cakes)
Dough
- 300g all-purpose flour
- 3g sugar
- 1g salt
- 2g instant yeast
- 150ml milk
- 15g condensed milk
- 20g softened butter
Mung Bean Filling
- 300g dried mung beans (soaked)
- 100g sugar
- 30ml neutral cooking oil
Instructions
1. Make the Mung Bean Filling
Steam the soaked mung beans over high heat for about 40 minutes, until they can be easily crushed by hand. Let cool slightly, then mash with a spoon or briefly pulse in a food processor—keep a little texture if desired.
Heat a pan over low heat, add the oil, mung beans, and sugar. Stir constantly until the sugar dissolves and the mixture becomes thick, smooth, and able to hold its shape. Remove from heat and let cool completely. Divide into 15 portions (about 25g each).
2. Make the Dough
In a large bowl, mix flour, sugar, salt, and yeast evenly. Gradually add milk and condensed milk while stirring. Once a shaggy dough forms, add the softened butter and knead until smooth and elastic. No need to knead to windowpane stage—just smooth and cohesive.
3. Divide and Fill
Divide the dough into 15 equal pieces (about 30g each) and roll into balls. Flatten one dough ball into a round wrapper with thinner edges and a slightly thicker center. Place one portion of mung bean filling in the center, seal tightly, and gently roll into a ball.
4. Shape and Rest
Lightly press each filled dough ball into a round cake about 1cm thick. Cover loosely with plastic wrap and let rest for 20 minutes. This step helps keep the skin soft and prevents cracking during cooking.
5. Pan-Fry
Heat a pan over very low heat and lightly grease it. Add the cakes, cover with a lid, and cook for about 8 minutes. Flip gently, brush a thin layer of oil on top, cover again, and cook another 8 minutes until both sides are golden. Press lightly—if it springs back, they’re done.
6. Serve
Remove from the pan and let cool slightly on a rack. The cakes will soften further as they cool, revealing a tender skin and a sweet, sandy mung bean center.
Notes & Tips
- Mung beans must be well soaked, otherwise they won’t steam soft enough
- Cook the filling over low heat to prevent scorching
- Butter makes the skin softer, but neutral oil can be used as a substitute
- Always cook on the lowest heat—high heat will brown the outside before the inside is done
- Letting the cakes rest before cooking greatly improves texture
Frequently Asked Questions
Can I use canned mung beans?
Not recommended. Dried mung beans give a much better texture and flavor.
Why did my cakes crack while cooking?
The dough may be too dry or not rested long enough. Make sure the cakes are covered during cooking.
How should I store them?
Store airtight at room temperature for one day, or refrigerate up to 3 days. Reheat briefly in a pan or microwave to restore softness.
Can I freeze them?
Yes. Freeze after cooking and cooling. Reheat directly from frozen over low heat with a lid.
No-Oven Soft Mung Bean Cakes (Pan-Fried & Ultra Tender)
Ingredients
Dough
- 300 g all-purpose flour
- 3 g sugar
- 1 g salt
- 2 g instant yeast
- 150 ml milk
- 15 g condensed milk
- 20 g softened butter
Mung Bean Filling
- 300 g dried mung beans soaked
- 100 g sugar
- 30 ml neutral cooking oil
Instructions
Make the Mung Bean Filling
- Steam the soaked mung beans over high heat for about 40 minutes, until they can be easily crushed by hand. Let cool slightly, then mash with a spoon or briefly pulse in a food processor—keep a little texture if desired.
- Heat a pan over low heat, add the oil, mung beans, and sugar. Stir constantly until the sugar dissolves and the mixture becomes thick, smooth, and able to hold its shape. Remove from heat and let cool completely. Divide into 15 portions (about 25g each).
Make the Dough
- In a large bowl, mix flour, sugar, salt, and yeast evenly. Gradually add milk and condensed milk while stirring. Once a shaggy dough forms, add the softened butter and knead until smooth and elastic. No need to knead to windowpane stage—just smooth and cohesive.
Divide and Fill
- Divide the dough into 15 equal pieces (about 30g each) and roll into balls. Flatten one dough ball into a round wrapper with thinner edges and a slightly thicker center. Place one portion of mung bean filling in the center, seal tightly, and gently roll into a ball.
Shape and Rest
- Lightly press each filled dough ball into a round cake about 1cm thick. Cover loosely with plastic wrap and let rest for 20 minutes. This step helps keep the skin soft and prevents cracking during cooking.
Pan-Fry
- Heat a pan over very low heat and lightly grease it. Add the cakes, cover with a lid, and cook for about 8 minutes. Flip gently, brush a thin layer of oil on top, cover again, and cook another 8 minutes until both sides are golden. Press lightly—if it springs back, they’re done.
Serve
- Remove from the pan and let cool slightly on a rack. The cakes will soften further as they cool, revealing a tender skin and a sweet, sandy mung bean center.
