Vietnamese Pandan Rice and Mung Bean Cake Recipe
A Vietnamese sweet dish combines steamed layers of pandan-flavored rice dough and mashed mung beans.
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Instructions
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Start heating water in a steamer to boiling point.
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Rinse mung beans, soak in 2 cups water for at least four hours, discarding any pieces that float.
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Rinse and drain the soaked beans, then place in a pan with 1.5 cups water.
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Bring to a boil, then cover and simmer over medium heat for 30-90 minutes until mushy, adding a quarter cup of water if dry; cool completely.
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Strain cooled beans, then puree in a blender with sugar and salt.
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In a separate bowl, combine coconut milk, rice flour, and tapioca starch, then add to the blender with the pureed beans and process until smooth; set aside.
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Combine all green layer ingredients in a medium bowl.
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Lightly spray 8 to 12 single-serve ramekins.
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Pour approximately 2 tablespoons of the green mixture into each ramekin, place them in the steamer basket, and steam for about seven minutes until firm.
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Divide the yellow mixture evenly among the ramekins and steam for 10 to 12 minutes until firm.
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Distribute the remaining green mixture among the ramekins and steam for an additional five to seven minutes.
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Loosen the finished cakes from the ramekins with an oiled knife; serve warm or at room temperature, optionally drizzled with coconut milk and sprinkled with toasted sesame seeds.