Mung Bean Powder Chewy Bread
Mung Bean Powder Chewy Bread
A Delightful Blend of Savory and Chewy! Easy Mung Bean Powder Chewy Bread using Hotcake Mix
Hello everyone! Today, I’ve made a wonderfully chewy bread with a slightly crisp exterior, using the comforting flavor of mung bean powder. I decided to call it ‘Mung Bean Chewy Bread’ because it’s so easy to make with hotcake mix! It’s a perfect, satisfying snack. Whether for a special occasion or just a craving, give this simple homemade bread a try. Shall we get started?
Bread Ingredients- 100g Hotcake mix
- 50g Mung bean powder (Misutgaru)
- 80g Tapioca starch
- 1 Egg (room temperature)
- 150g Milk (warmed)
Cooking Instructions
Step 1
First, for a smooth texture, sift together all the dry ingredients (hotcake mix, mung bean powder, and tapioca starch) into a bowl. Sifting prevents lumps and ensures a uniformly textured bread.
Step 2
Next, crack the room-temperature egg into the bowl with the sifted dry ingredients. Pour in the 150g of warmed milk. Be sure the milk is warm, not hot, to avoid cooking the egg.
Step 3
Using a spatula or whisk, mix everything together until well combined and smooth, with no lumps. The batter should have a pourable consistency – not too thick and not too thin. It’s perfect when it flows like in the picture!
Step 4
Grease your baking molds thoroughly with butter or cooking oil, or line them with parchment paper. This step is crucial for easy removal of the baked bread. Fill the prepared molds with the batter, about 70-80% full. Overfilling can cause the bread to overflow during baking.
Step 5
Place the filled molds into a preheated oven at 180°C (350°F) and bake for about 15 to 20 minutes. The bread is done when the top is golden brown and a skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so keep an eye on it. Enjoy your delicious Mung Bean Chewy Bread!
