Wow, 3 posts on desserts in a row. This must be some kind of record for me
Note: This isn’t the powdery mung bean cake you can get from northern Viet Nam or Vietnamese supermarkets in the US.
This is one of the few actual recipes with ingredient measurements that we know, simply because it came from my Mom, who was patient enough to figure out all these measurements for me. This is a very easy recipe and the results are definitely yummy. Enjoy!
Mung beans (without the green seed covering): 300 grams (1.5 cups)
Sugar: 300 grams (1.5 cups) (we prefer our desserts on the less sweet side, so if you prefer more sweetness, you should definitely add a bit more sugar to the batter)
Water: 1/2 cup
Flour: 1/3 cup
Tapioca flour: 1/3 cup
Coconut milk: 1 can (14oz)
Oil: 2 tablespoons
Milk: 1 cup (optional)
- Soak mung beans in warm water for an hour, then drain.
- Boil water, cook soaked mung beans in boiling water for 8-10 minutes, then drain. Put the pot back on the stove, turn heat to very low, steam for about 20 minutes. Mash the cooked mung beans.
- Add 1/2 cup of water and sugar to a small sauce pan, cook on medium heat for about 6-7 minutes. Let it cool down
- Combine cooked mung beans, sugar syrup (above), flour, tapioca flour, oil, coconut milk, milk and vanilla extract. Blend well in a blender or run the combined mixture through a sieve to get a smooth batter .
- Pour batter into a cake pan that has been lined with wax paper. Bake at 350F for about 1h and 15 minutes or until a toothpick comes out clean. Let it cool and put in the fridge for a few hours or overnight to let it solidify further.
I referred to the weekend that we made this along with bánh xèo (Vietnamese crepes) and bánh tét the “mung beans and coconut milk” weekend. They are among the main ingredients of all three dishes. I guess these dishes are from southern Viet Nam and southerners just LOVE coconut milk and mung beans