Steamed, ground mung beans

Time 15 minutes
Yields Makes 1 1/4 cups, enough for 8 (10-inch) crepes
Steamed, ground mung beans

Place the mung beans in a bowl and add enough water to cover by 2 inches. Let soak 2 hours.


Drain the beans and place in the steamer basket, spreading them out to an even layer. Fill the steamer bottom halfway with water and bring it to a rolling boil over high heat. Steam the mung beans until tender, about 8 minutes. Remove the basket from the steamer bottom and set aside to cool.


Grind the cooled beans in a mini-chopper or food processor to a fluffy consistency. The texture should resemble fine cornmeal, but you’ll be able to pinch together a bit between your fingers. Steamed, ground mung beans may be frozen and defrosted when needed.

Yellow skinned and split mung beans are available dried at Asian and health food markets. The best tool for cooking them is a stainless steel Chinese steamer because it’s easy to manage and clean. If the steamer tray holes are wider than three-sixteenths of an inch, line the tray with parchment to avoid losing beans to the water below.

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