Delicious and Easy-to-Make Sweet Potato Flour Cake with Green Bean and Coconut Filling

How to make Mung Bean Tapioca Cake

• 1

  Soak mung beans and tapioca flour

  First, rinse 100g of mung beans, then place them in a bowl with 500ml of water, 1 teaspoon of salt, and soak for 2 – 3 hours until soft.

  Next, rinse 200g of tapioca flour and soak it in 750ml of water for about 1 hour. After 1 hour, rinse the tapioca flour again and let it drain.

  

  
• 2

  Make mung bean filling

  After soaking the mung beans for about 3 hours, drain the water, then place the mung beans in a steamer and steam for 25 minutes.

  Next, heat a pan, add the steamed mung beans, 1/4 teaspoon of salt, 50g of rock sugar, and 15ml of water.

  Stir the mixture over low heat and use a rice spatula to mash the mung beans until smooth. Continue doing this until the mung beans become sticky and smooth.

  Then, add 70g of shredded coconut, mix well, and stir until the filling is dry and no longer sticks to the pan, and when touched, it doesn’t stick to your hands.

  

  

  

  
• 3

  Cook tapioca starch

  Place a pot on the stove, add 450ml of water, and bring to a boil over high heat.

  When the water is boiling vigorously, add the tapioca starch, stir well for 1 – 2 rounds, and then turn off the heat. Cover tightly and let it sit for 7 – 10 minutes for the tapioca starch to soften.

  Next, turn on the heat and bring the tapioca starch to a boil again. Then, gradually add 70g of tapioca flour into the pot, stirring continuously to combine the tapioca flour with the tapioca starch.

  Once all the tapioca flour is added, lift the pot off the heat and continue to mix the mixture well. Finally, let the tapioca starch cool for about 5 minutes before starting to wrap the cake.

  

  

  

  
• 4

  Wrap the green bean filling in the dough

  Divide the green bean filling and tapioca flour into 11 equal parts.

  For the filling, press firmly to make it stick together and then roll it into a ball.

  For the tapioca dough, prepare a plate lined with a layer of plastic wrap, then brush a little cooking oil on the surface.

  Next, place the tapioca flour on top, then put the filling ball in the center. Use your hands to lift the plastic wrap, while shaping and sealing the edges of the dough, then roll the cake into a ball.

  After shaping, place the cake on a round banana leaf that has been brushed with cooking oil.

  

  

  

  
• 5

  Steam the cake and finish

  Boil a pot of water, then add a bunch of pandan leaves and place the cake steamer on top.

  Next, cover the pot tightly with a thin cloth and close the lid, steaming the cake over medium heat for 10 – 15 minutes until you see the cake become translucent, and the cake flour expands is achieved.

  

  

  

  
• 6

  Final product

  Finally, place the cake on a plate, drizzle a little coconut milk on top, and sprinkle with roasted peanuts to enjoy right away.

  The green bean paste cake has a translucent, chewy, soft, and fragrant outer layer combined with the sweet and nutty green bean filling, further enhanced by the rich coconut milk, ensuring deliciousness that will make you fall in love from the very first bite.