Mung bean jelly loaf 綠豆沙涼糕

Ingredients

1 C mung beans, soaked for at least 8 hours, drained

3-4 tbsp demerara sugar

10g agar powder, unflavoured

4 C filtered cold water

3 tbsp hot water

Method

1. Steam the mung beans in a double boiler with 2 C water in the base pot and 1 C water in the pot with the mung beans. When the mung beans have absorbed all the water and begun to split, turn off the heat and let sit covered for 10-20 minutes.
2. Mash up the steamed mung beans. If a smooth consistency is desired, use a blender to blitz the mung beans. Add a bit of water while doing this.

   

   Lightly mashed mung beans

3. Return the mashed/puréed mung beans to the pan and the heat. Mix in 1 C cold water and stir while gently heating.
4. Mix agar powder with hot water, stir to combine thoroughly. Make sure the powder is completely dissolved.
5. Stir the agar liquid into the mung beans and mix through. Turn off the heat and let sit in the pan for 2-3 minutes to set. Do not wait too long to do the next step as the agar sets without cooling.
   
6. Pour the mixture into a mould (I use a silicon loaf pan). Wait for it to cool before covering it with cling film and putting it in the fridge to chill.