How to make Liège Waffle with Mung Bean Paste

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with healthy fats.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness while white sugar is more economical.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

pearl sugar

🥗Healthier: crushed nuts

💰Cheaper: granulated sugar

Crushed nuts provide crunch and flavor, while granulated sugar is readily available.

Reheat mung bean paste in a pan, adjusting water content as needed.

Heat milk in a small saucepan until warm.

Add 2 tablespoons of sugar and 2 teaspoons of yeast to the warm milk; mix and let sit for 5 minutes.

Melt 1.5 blocks of butter in the same pan on low heat.

Measure 3.5 cups of flour (about 420g) using a scale.

Add 2 eggs to the milk mixture and lightly beat them.

Add the melted butter to the milk and egg mixture.

Add 3 cups of flour and 1 teaspoon of salt to the liquid; mix well with a spatula until it becomes a dough.

Add the remaining flour and mix for about 2 minutes until smooth.

Cover the dough and let it rise for 30 minutes.

Preheat the waffle maker 5 minutes before the timer is up.

Divide the dough into 12 pieces, eyeballing the portions.

Flatten each piece of dough and scoop a chunk of mung bean paste to wrap inside.

Place the filled dough balls onto the waffle maker and cook until done.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens