Mung Bean and Ginger Savory Breakfast Cake

Name: Mung Bean and Ginger Savory Breakfast Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Asian
Ingredients: 1½ cup (180 g) rice flour; ½ cup (60 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¾ tsp (4 g) fine sea salt; 1½ cup (260 g) cooked mung beans, drained and patted dry; 2 tbsp (20 g) fresh ginger root, peeled and finely grated; 4 whole scallions (green onions), trimmed, white and light green parts thinly sliced; 3 tbsp (45 ml) toasted sesame oil; 2 tbsp (30 ml) neutral oil (vegetable or canola); 2 whole large eggs, at room temperature; ¾ cup (180 ml) whole milk; white pepper; 2 tbsp (18 g) sesame seeds (white or black), optional garnish (optional)

From the MyKitchenBank Kitchen

A fragrant, tender baked cake studded with cooked mung beans, fresh ginger, and scallions. This savory breakfast cake draws inspiration from Asian legume-based bakes, delivering earthy mung bean flavor balanced with warm ginger heat and a subtle sesame aroma. Served warm with a crispy exterior and moist interior, it's satisfying for breakfast or a light brunch alongside soup or pickled vegetables.

Prep: 20 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 10 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Have cooked mung beans ready (canned and drained is fine; or cook dried mung beans about 25 minutes until tender)
Gather all ingredients and measure them before mixing—the batter comes together quickly

1
Mix dry ingredients
- In a medium bowl, whisk together rice flour, all-purpose flour, baking powder, and salt.
- Set aside.
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Tip: Whisking the baking powder into the dry ingredients ensures even leavening.
2
Prepare wet ingredients
- In a large bowl, whisk together the eggs, milk, sesame oil, and neutral oil until well combined and slightly foamy.
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Tip: Keep ingredients at room temperature for a more cohesive batter.
3
Combine wet and dry
- Pour the dry mixture into the wet ingredients and stir with a whisk or spatula until just combined.
- Do not overmix; some small lumps are fine.
- The batter should be thick and slightly grainy.
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Tip: Overmixing develops gluten and makes the cake tough; stop as soon as the streaks of flour disappear.
4
Fold in mung beans and aromatics
- Gently fold the cooked mung beans, grated ginger, and sliced scallions into the batter using a spatula.
- Season with white pepper to taste.
- Mix until just evenly distributed.
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Tip: Fold gently so the mung beans stay whole and don't break into paste.
5
Prepare the baking pan
- Lightly oil an 8×8-inch (20×20 cm) square baking pan with neutral oil.
- Pour the batter in and spread it evenly with an offset spatula or the back of a spoon.
- Smooth the top gently.
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Tip: A lightly oiled pan (rather than non-stick spray) helps the cake develop a light, crispy edge.
6
Add optional topping
- If using sesame seeds, sprinkle them evenly over the batter surface for color and a subtle nutty finish.
7
Bake the cakeOven 375°F / 190°C
- Bake at 375°F (190°C) for 32–38 minutes, until a skewer inserted in the center comes out with just a few moist crumbs (not wet batter).
- The top should be golden-brown and spring back lightly when pressed.
- Begin checking at 32 minutes.
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Ready when: Skewer inserted in the center comes out with a few moist crumbs; top is golden-brown and springs back when lightly pressed
Tip: Do not overbake or the moist interior (from the beans and ginger) will become dry. Rice flour bakes slightly faster than all-purpose, so start checking early.
8
Cool and serve
- Let the cake rest in the pan for 10 minutes.
- Run a thin knife around the edges and turn it out onto a wire rack, or cut and serve directly from the pan.
- It is best served warm or at room temperature within a few hours.
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Tip: A short rest makes the cake sturdy enough to slice without crumbling; turning it out is optional—many prefer serving it directly from the pan.

Good to know

Tips

Mung beans: Canned and drained are convenient; if using dried, cook about 25 minutes until just tender (not mushy) and drain well—excess moisture will make the cake soggy. Pat the cooked beans with paper towels.
Ginger heat: Fresh ginger flavor mellows slightly during baking. If you prefer a bolder ginger kick, add a pinch of ground ginger (¼ teaspoon) to the dry mixture as well.
Rice flour texture: Rice flour is naturally gluten-free and creates a tender, slightly sandy crumb. Mixing it with all-purpose flour balances structure and moisture.
Serving ideas: Serve warm alongside a bowl of simple miso soup, pickled daikon, or a light salad dressed with rice vinegar. The cake is also pleasant cool as a snack or packed breakfast.

Storage & reheating

Store the cooled cake in an airtight container at room temperature for up to 2 days. It can also be wrapped well and refrigerated for up to 4 days; reheat gently in a 300°F (150°C) oven for 8–10 minutes to restore softness. Freeze wrapped cake for up to 3 months; thaw at room temperature and reheat as above.

Substitutions

rice flour → Buckwheat flour or millet flour. Use the same weight. Buckwheat adds an earthy flavor; millet is milder. Both will create a slightly denser crumb.
cooked mung beans → Cooked chickpeas or lentils. Use the same amount. Chickpeas will be heartier; red lentils will add sweetness and may break down more during baking.
scallions (green onions) → Chinese chives, fresh cilantro stems, or leeks (white part only). Use the same volume. Chinese chives have a stronger onion flavor; cilantro stems are lighter; leeks should be thinly sliced and rinsed well.
toasted sesame oil → Peanut oil or walnut oil. Use 2 tablespoons peanut oil (slightly more neutral) or 2.5 tablespoons walnut oil (which adds deeper nuttiness). The sesame flavor will be lost, but warmth and richness remain.