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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Orange cake is perhaps a cake that is closely associated with many people’s childhood. From the traditional orange cake, TasteVN will join you to the kitchen to learn how to make shaken orange cake with mung bean and coconut milk filling – a new twist that is also very appealing for those days when you’re feeling peckish!
Ingredients for Shaken Orange Cake with Mung Bean and Coconut Milk Filling Serves 2
Glutinous rice flour 400 gr Regular flour 50 gr Potato starch 100 gr Roasted sesame 50 gr Peeled mung beans 250 gr Baking soda 8 gr Vanilla 3 tubes Shredded coconut 80 gr Coconut milk 50 gr Sugar 250 gr Filtered water 500 ml Cooking oil 5 tablespoons
Prepare the green bean filling
The green beans you bought should be soaked in water for 2 – 3 hours until they expand and soften, then add a little salt and steam them until cooked using a steamer or a rice cooker.
After steaming, mash the green beans until smooth. Season the green beans with 1 spoon of sugar, 2 vanilla pods, and 50gr of coconut milk, mix well, then sauté them on low heat for about 3 – 5 minutes.
Shaping the Cake
First, roll the mung beans into round balls with a diameter equal to 2 finger joints.
Divide the dough into 15 equal parts and roll them into balls similar to the mung bean filling. Flatten a small round piece of dough, place the mung bean filling in the center, then proceed to shape the cake by pulling the edges of the dough together and sealing them, then roll the cake between your hands to make it more evenly round.
Finally, roll the cake in roasted sesame seeds so that the sesame sticks firmly to the dough, preventing it from falling off when frying.
Frying the Cake
Place a pot on the stove, add 5 tablespoons of cooking oil, and wait about 5 minutes for the oil to heat up before dropping the cakes in, stirring gently until the cakes puff up and become round, then turn up the heat to make the cakes crispy and not oily.
Remove the cakes, let them drain, then place them on a plate and enjoy.
Final Product
The cam cake with mung bean and coconut milk filling is evenly fried to a golden color, with a crispy shell that is not greasy and has a faint aroma of roasted sesame. The cake has a rich fragrance, not too sweet, and the more you eat, the more you enjoy it.
Through this article, TasteVN hopes that you will love the way to make the cam cake with mung bean and coconut milk filling that is both crispy and fragrant, suitable for both adults and children at home. Wishing you success with the recipe TasteVN brings to you!
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