Unlike traditional cakes that use flour as a base, this recipe uses mung beans for a healthier option that never compromises on taste. As someone who loves exploring new recipes and experimenting with ingredients, I was thrilled to discover this gem and have since made it a staple at all of my events.
In this article, I’ll share my tips and tricks for making the perfect Mung Bean Cake that will impress even your harshest critics.
Mung bean cake is a sweet and savory dessert made from soaked mung beans. It’s often eaten for breakfast or as an afternoon snack in Japan but can also be served alongside other desserts and ice cream. The dish is typically made with mung beans, soy sauce, sugar, and ginger.
What is mung bean cake made of?
For the Mung Bean Filling:
1 cup dried split mung beans (green mung beans)
3 cups water
1/2 cup granulated sugar
2 tablespoons unsalted butter
For the Cake Dough:
1 cup glutinous rice flour (sticky rice flour)
1/4 cup tapioca starch
1/2 cup coconut milk
1/2 cup water
1/2 cup granulated sugar
1/4 teaspoon salt
For Assembly:
Banana leaves or parchment paper (for lining the pan)
Vegetable oil or cooking spray (for greasing)
Instructions:
Mung Bean Filling:Â
Rinse the dried mung beans in cold water, then drain.
Add the rinsed mung beans and 3 cups of water in a saucepan.
Bring the water to a boil, then reduce the heat to medium-low and let the mung beans simmer for about 25-30 minutes or until they are tender and fully cooked.
Drain any excess water from the mung beans.
To make a smooth and creamy paste, blend the cooked mung beans in a food processor or blender.
Melt the butter over low heat in a separate saucepan, then add the mung bean paste and sugar.
Stir the mixture continuously over low heat until the sugar is fully dissolved and the mung bean paste thickens. Remove from heat and let it cool down.
Cake Dough:
Combine the glutinous rice flour, tapioca starch, granulated sugar, and salt in a mixing bowl.
Gradually add the coconut milk and water to the dry ingredients, mixing well until you get a smooth batter with no lumps.
Assembly:
If using banana leaves, cut them into pieces that fit the bottom and sides of your baking pan. Otherwise, to prevent sticking, line the pan with parchment paper and grease it with a little vegetable oil or cooking spray.
Pour half of the cake batter into the prepared pan and spread it evenly.
Add a layer of the cooled mung bean filling on top of the cake batter.
Pour the remaining cake batter over the mung bean layer, spreading it evenly to cover the filling.
Steaming:
Prepare a steamer large enough to accommodate your baking pan.
Place the pan inside the steamer, cover it with a lid, and steam the cake over medium heat for about 45 minutes to 1 hour or until the cake is cooked and firm to the touch.
Serving:
Once the Mung Bean Cake is cooked, let it cool down before cutting it into squares or diamond shapes.
Serve the cake at room temperature or slightly warm for the best texture and flavor.
Tips:
Ensure the mung beans are fully cooked and softened before blending them into a paste.
Adjust the sugar in the mung bean filling according to your taste preference.
When steaming the cake, maintain a steady steam and avoid lifting the lid too often, as it can affect the cooking process.
To preserve your Mung Bean Cake, place it in an airtight container and store it at room temperature for a few days. Alternatively, keeping it in the refrigerator can extend its shelf life.
What to serve with
Hot Tea or Coffee:Â Mung Bean Cake goes exceptionally well with a cup of hot green tea or Vietnamese-style coffee. The slightly bitter and aromatic flavors of these beverages complement the sweetness of the cake, creating a balanced and enjoyable taste experience.
Coconut Milk Sauce:Â A common way to serve Mung Bean Cake is with a drizzle of coconut milk sauce. To make the sauce, heat some coconut milk in a saucepan over low heat and sweeten it with a bit of sugar to taste. Pour the warm coconut milk sauce over the cake just before serving. The creamy and coconutty flavor of the sauce adds a delightful touch to the cake.
Sesame Seeds:Â For a tastier experience, sprinkle toasted sesame seeds over the Mung Bean Cake to add a nutty and crunchy texture.
Fresh Fruits:Â To balance the sweetness of the cake, serve it with some fresh fruits like sliced strawberries, mangoes, or lychee. The fruity flavors provide a refreshing contrast to the richness of the cake.
Whipped Cream or Ice Cream:Â To enjoy a delicious indulgence, top your Mung Bean Cake with a generous serving of whipped cream or a scoop of your preferred ice cream. The creamy and cold elements complement the soft and chewy cake, creating a delightful dessert combination.
Lemon or Lime Wedges:Â Adding a squeeze of fresh lemon or lime juice over the cake can provide a tangy twist that balances the sweetness and adds a burst of citrus flavor.
Mint Leaves: Garnishing the Mung Bean Cake with fresh mint leaves adds a pop of color and brings a refreshing aroma that complements the dessert’s taste.
Sweetened Condensed Milk:Â Drizzling some sweetened condensed milk over the cake can add an extra layer of creaminess and sweetness, making it even more decadent.
FAQ
What do mung beans taste like?
Mung beans taste like a cross between a bean and a lentil. They’re earthy but have a nutty flavor, making them great for soups and stews.
How many calories are in a mung bean cake?
The calories in a mung bean cake depend on the size and ingredients. A typical mung bean cake contains about 150 calories, which can change depending on the brand and size.
Final Thoughts
Perhaps some of you think you can make the mung bean cake with little effort, too. Well, this recipe will be more helpful for everyone. And we hope that you find it useful.
Banana leaves or parchment paper (for lining the pan)
Vegetable oil or cooking spray (for greasing)
Instructions
Mung Bean Filling:Â
Rinse the dried mung beans in cold water, then drain.
Add the rinsed mung beans and 3 cups of water in a saucepan.
Bring the water to a boil, then reduce the heat to medium-low and let the mung beans simmer for about 25-30 minutes or until they are tender and fully cooked.
Drain any excess water from the mung beans.
To make a smooth and creamy paste, blend the cooked mung beans in a food processor or blender.
Melt the butter over low heat in a separate saucepan, then add the mung bean paste and sugar.
Stir the mixture continuously over low heat until the sugar is fully dissolved and the mung bean paste thickens. Remove from heat and let it cool down.
Cake Dough:
Combine the glutinous rice flour, tapioca starch, granulated sugar, and salt in a mixing bowl.
Gradually add the coconut milk and water to the dry ingredients, mixing well until you get a smooth batter with no lumps.
Assembly:
If using banana leaves, cut them into pieces that fit the bottom and sides of your baking pan. Otherwise, to prevent sticking, line the pan with parchment paper and grease it with a little vegetable oil or cooking spray.
Pour half of the cake batter into the prepared pan and spread it evenly.
Add a layer of the cooled mung bean filling on top of the cake batter.
Pour the remaining cake batter over the mung bean layer, spreading it evenly to cover the filling.
Steaming:
Prepare a steamer large enough to accommodate your baking pan.
Place the pan inside the steamer, cover it with a lid, and steam the cake over medium heat for about 45 minutes to 1 hour or until the cake is cooked and firm to the touch.
Serving
Once the Mung Bean Cake is cooked, let it cool down before cutting it into squares or diamond shapes.
Serve the cake at room temperature or slightly warm for the best texture and flavor.
I am a chef and recipe writer who has been passionate about food since i was a child. I grew up in a family of cooks, and i loved spending time in the kitchen with my grandmother, learning how to make traditional dishes.
