Mung bean cakes are categorized into northern and southern styles. Northern style, known as Beijing style, is made without any added oil, resulting in a soft but not oily texture; it's also called "dry bean cake." Southern style, including Suzhou and Yangzhou styles, requires the addition of oil, resulting in a soft and delicate texture. Northern mung bean cakes are dry, fragrant, sweet, and have a long shelf life, while southern mung bean cakes are moist, soft, and have a rich milky aroma.
Modern mung bean cakes feature new flavors such as cranberry, sea salt pandan coconut, osmanthus, matcha, and Longjing tea, and are trending towards lower sugar and less oil to meet health-conscious dietary needs.
Mung bean cakes are sweet and cold in nature, possessing properties that clear heat and detoxify, relieve summer heat and quench thirst, and promote diuresis and reduce swelling, making them an excellent summer treat.
