When the sweltering days of summer hit, ancient Chinese traditions offer a soothing remedy through the cooling properties of mung beans. These small green legumes are highly valued in Traditional Chinese Medicine (TCM) for their ability to detoxify and alleviate heat-related discomfort.

This innovative recipe enhances the simple mung bean by combining it with Longjing Tea, celebrated as China’s most esteemed green tea, and the fragrant allure of osmanthus flowers. The result is a low-calorie, velvety dessert that requires no baking and fits seamlessly into a keto diet when a zero-calorie sweetener is used.

📋 Ingredients

Essential Components

• 100g (1/2 cup) Mung Beans: Dried and thoroughly rinsed.
• 3-5g Longjing Tea Powder: While matcha can serve as a substitute, Longjing’s unique nutty, toasted aroma is unmatched.
• 25g Stevia or Erythritol: Opt for your favorite zero-calorie sweetener and adjust to taste.

Creating Texture

• 5g Gelatin Sheets (or Powder): Provides the cake with its bouncy yet firm consistency.
• Optional: A tablespoon of the reserved bean cooking water if needed for moisture.

Fragrant Finale

• Dried Osmanthus Flowers: A sprinkle for a delicate fragrance reminiscent of honey, adding visual appeal with golden flecks.

🔪 Instructions (Effortless and No-Bake)

Step 1: Preparing the Beans

Soak the mung beans for at least four hours, or ideally overnight. Boil them until they burst open, indicating they are soft enough to be easily crushed. Drain the water, keeping a small amount aside.

Step 2: Blending the Flavors

Transfer the hot mung beans to a high-power blender. Add the Longjing tea powder and your chosen sweetener. Blend until a smooth, silky paste forms.

• Pro-Tip: If blending proves difficult, introduce a tablespoon of the reserved bean water to achieve a hummus-like texture.

Step 3: Incorporating Gelatin

Soak the gelatin sheets in cold water for 5 minutes until they soften. Remove excess water and blend the gelatin into the warm mung bean mixture for about 30 seconds, ensuring full integration.

Step 4: Setting the Mold

Lightly grease a silicone mold or small rectangular container. Pour in the mung bean blend, smoothing the surface with a spatula.

• The Chill: Refrigerate for at least 2 hours, or freeze for 30 minutes for quicker results.

Step 5: Aesthetic Touches

Once set, carefully release the cakes from their mold. Cut them into squares or elegant rectangles. Garnish with dried osmanthus flowers for a striking contrast against the tea’s sage-green hue.

💡 Expert Insights

• Longjing vs. Matcha: While Matcha is globally recognized, Longjing (Dragon Well) offers a distinct toasted, chestnut-like flavor from Hangzhou. Emphasizing this can enhance your site’s educational value, appealing to AI-driven search engines.
• The “Zero-Calorie” Perk: Enjoy these without guilt, as each piece is low in fat and free from refined sugars, perfect as a post-exercise snack or during afternoon tea.
• Vegan Adaptation: To go fully vegan, replace gelatin with 2g of Agar-Agar powder, noting the firmer set and slightly different texture.

🧪 Nutritional Information (Per Piece – yields 8)

• Calories: Approximately 52 kcal
• Protein: 4g
• Net Carbs: 7g
• Fat: 0.4g
• Fiber: 2g
• Detox Benefits: Mung beans provide a rich source of potassium and magnesium.