Baked mung bean cake is a popular desert that’s easy to find at the market in Southern Vietnam. Mung beans are used a lot in Vietnamese cuisine. This baked mung bean cake is very easy to make, but delicious. It has a light taste, but it’s very filling.
- 1 ¼ cup (250 g) dried split mung beans
- 1-13.5 oz can (400 ml) coconut milk
- 2 tbsp (30 ml) condensed milk
- 1 cup (200 g) sugar
- 1 large egg
- 4 tbsp (50 g) melted butter
- ⅓ cup (50 g) tapioca starch
- ⅓ cup (50 g) all purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 8” springform cake pan
- melted butter (for greasing the cake pan)
- To cook the mung beans in a pressure cooker: after washing and draining the beans well, transfer them into a pressure cooker. Add 2 cups (480ml) of water. Cook on high heat until the cooker reaches pressure, turn the heat to medium low and let it cook under pressure for 6 minutes. Then remove from the burner and set aside to cool until the pressure lowers. The beans should be easy to mash between your thumb and pinky.
- Grease the cake pan with melted butter. Place the parchment paper on the bottom
- Preheat the oven to 350℉(180℃)
- Combine all the ingredients in a blender: cooked
beans, sugar, tapioca starch, all purpose flour, egg, butter, condensed milk,
vanilla extract, salt, and coconut milk. Blend until smooth. Then pour into the
cake pan and smooth the top.
Bake at 350℉(180℃) for 40 minutes. Let the cake cool completely in the cake pan then remove, slice and serve.