Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting

I have palm sugar frosting left over from avocado cupcakes project.
Another combination matched that come across my mind is green mung bean cupcakes…



















We used to make green mung bean paste for filling a Chinese bun or just simply boil it with palm sugar. There are also cakes made from packed peeled green mung bean flour but I decide to cross border with unpeeled green mung bean flour I made myself. I grounded unpeeled green mung bean for cupcakes batter. It still little bit crumby that makes the result cupcakes felt sandy in my mouth. I also made peeled green mung bean paste for filling. Green mung bean should be soaked for hours until soft before it could be processed further.












The result was fantastic, the cupcakes were nice, not too sweet, the filling was smooth and the frosting was perfect. I would try for another time using packed peeled green mung bean flour for different result.

Green mung bean Cupcakes
Makes 12


½ cups butter
¾ cups sugar
2 large eggs
1 ¼ cups all purpose flour
¼ cups grounded green mung bean
1 tsp baking powder
pinch of salt
½ cups milk


1. preheat oven to 175°C
2. whisk together flour, grounded green mung bean, baking powder & salt, set aside
3. beat butter and sugar until pale & creamy
4. add in eggs, one at a time, beat well after each addition
5. add in flour mixture and milk alternately, starting and ending with flour, beat well after each addition
6. divide batter into cupcake pan lined with cake cases up to ¾ full
7. bake for 20-25 minutes or after toothpick comes out clean

Palm sugar butter cream frosting

¼ cups palm sugar and more for garnish
¼ cups milk
1 pandan leaf
½ cups butter
1 ½ cups confectioner’s sugar or more


1. boil palm sugar, milk and pandan leaf over low heat until sugar dissolved, remove and let cool 2. beat butter and confectioner’s sugar until fluffy
3. add in palm sugar mixture and beat until combined


Green mung bean paste


60 grams peeled green mung bean
40 grams sugar
1/8 tsp salt
1/3 cups coconut milk
1 pandan leaf


1. soak peeled green mung bean about 2-3 hours
2. steam drained green mung bean about 15 minutes, until the center of a bean become soft
3. mashed soft green mung bean into puree (by food processor or a fork)
4. boil green mung bean puree and other ingredients over a low heat until slightly thicken, remove from heat and let cool



















Assemble:


1. fill cooled cupcake with filling using cone method
2. frost cupcakes with palm sugar butter cream
3. sprinkle palm sugar on top