Mung Bean Cake Recipe Vietnamese

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Mung Bean Cake Recipe Vietnamese

Introduction

Hi, I’m Ava Moore and I’m excited to share with you my recipe for Mung Bean Cake, a traditional Vietnamese dessert. I love experimenting with different ingredients to create unique flavors, and this recipe is one of my favorites.

I first tried Mung Bean Cake when I traveled to Vietnam a few years ago. I was struck by its sweet and nutty taste, and I knew I had to learn how to make it myself. After some trial and error, I finally came up with a recipe that tastes just as delicious as the ones I tried in Vietnam.

Interesting Facts About Mung Bean Cake Vietnamese

  • Mung Bean Cake is a popular dessert in Vietnam, especially during special occasions like Lunar New Year.
  • The cake is made from mung bean paste, which is high in protein and fiber.
  • Some variations of the cake include coconut milk, pandan leaves, or sesame seeds.
  • Mung Bean Cake is often enjoyed with a cup of hot tea or coffee.

Ingredients

  • 1 cup dried mung beans
  • 1/2 cup sugar
  • 1/4 cup coconut oil
  • 1/4 cup coconut milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup all-purpose flour
  • 1/4 cup cornstarch

Instructions

  1. Soak the mung beans in water for at least 4 hours or overnight.
  2. Drain the water and rinse the beans thoroughly.
  3. Place the beans in a food processor or blender and blend until they become a smooth paste.
  4. In a large mixing bowl, combine the mung bean paste, sugar, coconut oil, coconut milk, vanilla extract, and salt. Mix well.
  5. Add the all-purpose flour and cornstarch to the mixing bowl. Mix until the batter becomes smooth and thick.
  6. Preheat the oven to 350°F.
  7. Grease a 9-inch cake pan with coconut oil.
  8. Pour the batter into the pan and smooth out the surface with a spatula.
  9. Bake for 30-35 minutes or until the cake turns golden brown on top.
  10. Let the cake cool down for 10 minutes before slicing and serving.

Expert Tips

  • If you don’t have a food processor or blender, you can use a mortar and pestle to grind the mung beans.
  • For a richer flavor, you can substitute the coconut milk with heavy cream.
  • You can add a few drops of pandan extract for a more authentic Vietnamese taste.
  • Store the cake in an airtight container in the fridge for up to 3 days.

FAQs

What is Mung Bean Cake?

Mung Bean Cake is a traditional Vietnamese dessert made from mung bean paste, sugar, and coconut milk. It’s often served during special occasions and has a sweet and nutty taste.

How do I make Mung Bean Paste?

To make Mung Bean Paste, you need to soak the dried mung beans in water for at least 4 hours or overnight. Drain the water and rinse the beans thoroughly. Then, blend the beans in a food processor or blender until they become a smooth paste.

Can I use a different type of flour?

You can use rice flour instead of all-purpose flour to make the cake gluten-free. However, the texture and taste may be slightly different.

How long does Mung Bean Cake last?

You can store the cake in an airtight container in the fridge for up to 3 days. It’s best to consume it within this time frame to ensure freshness.

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