Japanese-style Mung Bean Balls (Chakin-Shibori)
A simple pressure cooker recipe — just roll the gently sweetened mung bean paste into shape for a rustic, comforting vegan wagashi. Try it coated in kinako or coconut for a different flavor
Equipment
- pressure cooker Pearl Metal 3.5L, high pressure/100kPa
- Spatula
- Damp cloth or plastic wrap
- Spoon
- Refrigerator
- fine-mesh strainer optional
Ingredients
- 100 g yellow split mung beans
- 200 ml water
- 20-30 g beet sugar powder or any sugar you prefer
Optional
- kinako
- desiccated coconut
Instructions
- Rinse the mung beans, then add to a pressure cooker with the water. Cook at high pressure for 5 minutes.100 g yellow split mung beans, 200 ml water
- Once the pressure has dropped, stir and mash the beans with a spatula while still hot, until smooth.
- Add the sugar and mix until fully dissolved. Taste and adjust the sweetness to your liking.20-30 g beet sugar powder
- Transfer to a container, let cool to room temperature, then chill in the refrigerator until firm.
- Divide the chilled paste into 8 portions.
- Place one portion on plastic wrap or a damp cloth, gather the edges, and twist gently to shape into a round with soft pleats (chakin-shibori technique).
- Shape the rest the same way.
- Coat with kinako or desiccated coconut, if you like.kinako, desiccated coconut
Cooking time is based on a Pearl Metal pressure cooker at high pressure (100kPa).
For a smoother texture, pass through a fine mesh strainer.
20g for a lightly sweet paste with the beans' plain, mellow flavor.30g for a sweeter paste, better suited for coating in kinako.
Notes
- Any sugar can be used in place of beet sugar.
- Mashing the beans while still hot gives the smoothest texture.
- Chill the paste well before shaping — it makes rolling much easier.
- For a paste coated in kinako, a slightly sweeter mix works best.
- Keeps in the refrigerator for about 3 days. If shaped with cloth, eat a little sooner for food safety.