In this post, I share my easy recipe for Instant Pot Mashed Mung Bean, a hearty and popular ingredient in many Asian dishes. Mashed Mung Bean is one of those versatile ingredients that can be used in sweet or savory dishes alike. It’s mild-tasting with creamy texture and very filling. The best part about this Instant Pot Mashed Mung Bean recipe is there’s no need to soak the mung bean in advanced as with most recipes. Thanks to the pressure cooker, making mashed mung bean takes just minutes instead of hours.
Notes on the Instant Pot Mashed Mung Bean Recipe (Dau Xanh Danh) Recipe, Tips and Tricks
Use peeled and split mung bean for this recipe. This mung bean has the green shell removed and is cut in half. Do not use the whole unpeeled mung bean in this recipe. The green shell is too fibrous and won’t mash properly. The brand I like is SunLee, a product of Thailand.
I am using the 8 quart Instant Pot Duo. This recipe is suitable for making in the 3 Quart and 6 Quart Instant Pots.
Instant Pot Mashed Mung Bean / Dau Xanh Danh
Instant Pot Mashed Mung Bean / Dau Xanh Danh
Sharing my easy recipe for Instant Pot Mashed Mung Bean, a hearty and versatile ingredient in Asian cuisine. Mashed Mung Bean is mild-tasting and creamy and be used in sweet or savory dishes alike. The best part about this Instant Pot Mashed Mung Bean recipe is there's no need to soak the mung bean in advanced as with most recipes. Thanks to the pressure cooking, making mashed mung bean takes just minutes instead of hours.
Transfer the mung bean into a rice washing bowl or other small bowl. Wash the mung bean by swirling in cold water for 30 seconds. Pour out the wash water and repeat the process 2 more times or until the water is mostly clear.
Transfer the drained beans into the Instant Pot's inner pot. Add the salt and water. Spread out the beans into an even layer.
Cover with the pressure cooking lid. Set the steam release handle to "Sealing". Press the "Rice" button. (This preset sets the cooking mode to "High Pressure" for 12 minutes.) When the cook time is completed, allow for a 10 minute natural pressure release. Release any remaining pressure.
Using a rice paddle spoon, mash the mung bean until smooth and the individual beans are no longer visible. (This takes approximately 2-3 minutes.) If the mung bean is a bit dry, add boiling water, 1 Tbsp at a time until the desired consistency is achieved.
Use the Mashed Mung Bean in your favorite dishes.
Cover the Mashed Mung Bean and store in the refrigerator. Use within 3 days. Freeze for up to 3 months.
Notes, Tips & Tricks
If you enjoy this Instant Pot Mashed Mung Bean (Dau Xanh Danh) recipe, you may also like:
Perfect Jasmine Water Rice – Instant Pot Recipe
Cooking Mung Bean in a Rice Cooker
Tools I Love and Use in My Kitchen
Some Yummy Dishes to Make with Mashed Mung Bean
Mashed Mung Bean is often used as a filling in savory and sweet dumplings, cakes and other desserts. I typically cook rehydrated mung bean in a rice cooker, in a steamer or on the stove-top. Pressure cooking in the Instant Pot is much faster and the results are just as good. Below are some recipes I’ve shared using Mashed Mung Bean. Enjoy!
Sticky Rice and Hominy
Sticky Rice and Mung Bean Dumplings
Sticky Rice Dumplings
(Banh It Tran)
Savory Steamed Rice Cakes
Sticky Rice Cakes with Mung Bean
Square Sticky Rice Cakes
Tapioca and Mung Bean Cake
(Banh Xu Xe / Banh Phu Te)
Sticky Rice Cakes with Star Anise
Mooncakes with Mung Bean and Salted Egg Yolks
(Banh Trung Thu Nhan Dau Xanh Trung Muoi)
hi if i want to cook 11 cups of mung bean, how long do i cook it for?
Hi, my IP defaults to low pressure 12 minutes when I press the RICE button. So do I just do high pressure 12 mins like your post shows, or do the low pressure of the RICE button. Please advise. Thanks.
Use High Pressure for 12 minutes. Good Luck!
If I double the amount of mung bean, is the amount of liquid also double?
Yes, double the liquid if doubling the amount of mung bean. Good Luck!
Hi Trang, thanks for the awesome recipe! I wanna ask if i doubled the mung bean from 1 cuo to 2 cups, should I still cook it in the IP for 12 mins or should I double the time? Thank you!
For double the recipe, it’s the same cooking time. Good Luck and please stop back to share your results.
Love this! I cook with mung bean a lot and always forget to soak them the night before. Your no-soak IP recipe rocks! Thanks!
Thanks Amanda! I am so thrilled to hear that. Happy Cooking!