Mung Bean Cake

Alternative names	Lvdou Gao; Lv Dou Gao; green bean cake; mungbean cake; 綠豆糕
Pinyin	Lǜ dòu gāo
Type	Sweet mung-bean flour pastry
Course	Snack / tea pastry / festive sweet
Place of origin	China
Region or state	Nationwide Chinese pastry traditions (Beijing, Jiangsu, and many regional styles); Mid-Autumn and summer snack shops
Other	Mung-bean pastry — not yellow pea Wandou Huang

Mung Bean Cake (Simplified Chinese: 绿豆糕; Traditional Chinese: 綠豆糕; Pinyin: Lǜ dòu gāo; also lvdou gao or green bean cake) is a traditional Chinese sweet made primarily from cooked, hulled, and ground mung beans (or mung-bean flour) bound with sugar and fat into soft molded cakes, sometimes layered or filled. Regional styles (Beijing, Jiangsu/Yangzhou, and others) differ in texture and sweetness. Soft exclusive imperial inventorship tales are folk. It is not Wandou Huang (豌豆黄), which is a yellow pea flour cake, even though both are soft northern-style tea sweets.^[1]

Characteristics

Pale green or yellowish-green; fine sandy or delicate soft crumb; lightly sweet bean aroma; often rectangular or flower-molded pieces.

Ingredients (overview)

Mung beans / mung-bean flour; sugar; oil or lard in traditional formulas; optional fillings or osmanthus. Overview only.

History and culture

Long-standing Chinese bakery and seasonal pastry (often linked with summer heat-relieving snack lore and Mid-Autumn gift boxes in popular writing). English says "mung bean cake" or "green bean cake." See Beijing Food, Jiangsu Food, and Wandou Huang.

Serving and variations

Tea pastry, gift box sweet, or festival snack. See Wandou Huang, Osmanthus Cake, and Mooncake.

References

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