Description
A delightful Vietnamese snack or dessert made with mung beans and coconut milk, ready in 30 minutes.
Ingredients
Scale
- 1/4 cup dried split mung beans (soaked for 3–4 hours)
- 1/2 cup water (to cook the beans)
- 1/2 cup full-fat coconut milk
- 2 tbsp water (for blending)
- 1/4 cup granulated white sugar
- 1/2 cup + 1 tbsp tapioca starch
- 2 tbsp white rice flour
- 1/2 tsp vanilla extract
- 2 pandan leaves
- 1/2 cup water (for the green layer)
- 6 tbsp full-fat coconut milk (for the green layer)
- 5 tbsp sugar (for the green layer)
- 3/4 cup + 3 tbsp tapioca starch (for the green layer)
- 3 tbsp white rice flour (for the green layer)
- 1/4 tsp pandan extract (optional)
Instructions
- Prep the mung beans: Drain the soaked mung beans and cook them in a saucepan with 1/2 cup of water over medium heat for 10-15 minutes until tender.
- Blend the mixture: Combine cooked beans with coconut milk, sugar, water, tapioca starch, white rice flour, and vanilla extract in a blender and blend until smooth.
- Set up your steamer: Bring water to a boil in your steamer.
- Steam the yellow layer: Pour the yellow mung bean mixture into a greased dish and steam for 10-12 minutes until set.
- Prep the green layer: In a bowl, mix water, coconut milk, sugar, tapioca starch, white rice flour, and pandan extract until smooth.
- Layer it up: Pour the green batter over the set yellow layer and steam for an additional 10-12 minutes until firm.
- Cool and slice: Remove from heat, let cool, then slice into squares.
Notes
These cakes are versatile and can include leftover vegetables or proteins. They are great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg