How to make moin moin (steamed bean pudding) with bean flour

Moin moin usually starts the same way as akara: beans soaked overnight, skins rubbed off, then blended into a paste before you even get to seasoning it. With Flozy bean flour, the peeling and grinding are already done — you go straight from flour to batter to steamer.

Ingredients

• 2 cups Flozy peeled bean flour
• About 3 cups warm water, added gradually
• 1 small onion, blended smooth
• 1–2 scotch bonnet peppers (ata rodo), blended smooth, to taste
• ⅓ cup vegetable oil (or blended palm oil, for colour)
• 1 stock/seasoning cube, crushed
• Salt, to taste
• Optional fillings: sliced boiled eggs, corned beef, sardine, or cooked shrimp

Method

1. Blend the onion and pepper with a splash of water until smooth.
2. In a large bowl, whisk the bean flour with the warm water, a cup at a time, until smooth and lump-free.
3. Stir in the blended onion and pepper, the oil, crushed seasoning cube, and salt. You're aiming for a smooth, pourable batter — thicker than pancake batter, thin enough to pour easily.
4. Grease your moin moin containers (leaves, ramekins, foil wraps, or a repurposed tin) lightly with oil.
5. Pour the batter into the containers, filling each about three-quarters full. Drop in any fillings — egg slices, corned beef, sardine — and give each one a light stir so they don't all sink to the bottom.
6. Arrange the filled containers in a large pot with simmering water reaching halfway up their sides. Cover tightly and steam for 45–60 minutes, topping up the water if it runs low.
7. Check for doneness by inserting a knife or toothpick into the centre — it should come out clean, and the moin moin should feel firm, not liquid.
8. Let the moin moin cool for a few minutes before unmolding. Serve with bread, custard, pap, or garri.

Tips for smooth, firm moin moin

• No leaves or ramekins on hand? Foil parcels or a lightly greased loaf tin work fine — just make sure the container is sealed or covered so steam doesn't get in and thin the batter.
• Add the water gradually and whisk as you go — you want the batter pourable, not watery, or the moin moin won't set firm.
• Keep the steaming water at a gentle simmer, not a hard boil, and check the water level halfway through so the pot doesn't run dry.
• Leftovers keep well in the fridge for up to 3 days — reheat by steaming or in the microwave.

Making a double batch of flour go further? Try our akara recipe next, or read the bean flour guide for more on what makes peeled bean flour different.