Bean bread mung cake

You’ll need to soak the mung beans for quite a while before making the bread (I’ll cover that in a second), but once the soaking is done it’s pretty quick from there.


  • 250g mung beans (sometimes called mung beans)
  • 1 small garlic clove, finely chopped
  • 1 tablespoon of chopped rosemary
  • 2 tablespoons of olive oil
  • 120 ml of lukewarm water
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of salt
  • Juice of 1 lemon


  • First, place the mung beans in a bowl, cover them with plenty of water and leave them at room temperature. They will start to swell quite quickly. Soak mung beans for at least 24 hours – when you start to notice small gas bubbles, change the water. I soak mine for almost 48 hours.

  • Then drain and rinse then place a blender. Bonus points for choosing non-sprouted still hard beans – there will be a few. Add the finely chopped garlic and rosemary and mix until a paste forms.
  • Now preheat the oven to 180 ° C. I use a loaf pan and silicone muffin tins that don’t need a liner or grease, but if you are using regular bakeware (8 inch round pan or loaf pan is the way to go. ideal) line as much as possible with paper or grease.
  • In another bowl, combine lukewarm water, olive oil, salt and baking soda. Finally, add the lemon juice – it will sparkle as soon as it is added. Stir quickly, pour into the blender and mix with the mung bean paste. Pour the mixture into the prepared molds and put in the oven. you can add some food color in dough.


  • Bake it for 30 minutes until the top becomes golden brown.
    This bread is best right out of the oven and in the first 24 hours, but will keep for 3 to 4 days.

Serve hot, but store in the refrigerator after the first day.


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