2 Ways to Make Sweet and Fragrant Sticky Gac Cake with Mung Beans for a Delicious Dessert

Prepare the ingredients

First, wash the mung beans thoroughly and soak them in warm water for 2 – 3 hours until soft.

Next, cut the gac fruit in half and put the gac seeds into a bowl with 1/2 teaspoon of salt and 1 teaspoon of white alcohol. Use your hands to squeeze the mixture until the flesh of the gac separates completely from the seeds.

For the fresh coconut, use scissors to cut it into small strands.

Mix the cake batter

Put 600g of glutinous rice flour and the previously mixed gac seeds into a new bowl, and use your hands to mix thoroughly until the mixture is well combined. Then, remove the gac seeds from the bowl of flour.

Next, gradually add 200ml of boiling water into the bowl of flour and continue kneading until the dough forms a smooth and pliable mass. After that, cover the dough tightly and proceed to make the filling.

Cook the mung bean filling

After soaking the mung beans, drain the soaking water and place the beans in a pot. Next, add a little water just enough to cover the beans.

Then, add 1 teaspoon of salt to the pot and cook over medium heat for about 15 – 20 minutes until the beans are soft. Next, use chopsticks to stir the beans continuously until they become soft and mushy, or you can use a blender to puree them.

Heat a pan, then add 1 tablespoon of cooking oil, shredded coconut, and stir-fry for about 5 minutes over medium heat until the coconut is firm.

Next, add the mashed mung beans, 200g of sugar, 1 vanilla pod, mix well and cook on low heat until the filling forms a sticky mass that no longer sticks to the pan, then turn off the heat and let it cool.

Wrapping the cake

Divide the dough and filling into 24 equal parts and roll them into balls.

Next, flatten the dough slightly, place the filling in the center, and pinch the edges together tightly, rolling it into a ball. Repeat this process until all the ingredients are used up.

For one cake, you will wrap it in 2 layers of banana leaves, one small leaf approximately 15x40cm and one large leaf 40x40cm.

First, roll the cake in a layer of sesame seeds, then roll it vertically with one small banana leaf.

Next, place this cake on the large banana leaf and continue rolling vertically. Then, fold the excess leaf on both sides down under the cake.

Steaming the cake

Finally, arrange the cakes in a steamer, place the steamer over a pot of boiling water, and steam the cakes over medium heat for 25 – 30 minutes until cooked.

Once the cakes are cooked, let them cool completely before enjoying.

Final Product

The green bean cake is eye-catching with its red color, soft and chewy when bitten, lightly fragrant with sesame mixed with the rich and sweet green bean and coconut filling, extremely delicious.

Prepare the ingredients

After purchasing mung beans, soak them in warm water for 4 – 5 hours, then rinse and remove the skins.

Next, add a little white wine to the gấc flesh and mash it, then remove all the seeds.

Make mung bean filling

First, you place the prepared mung beans into a pot, then pour in enough water and cook over low heat. During the cooking process, if foam appears, use a spoon to remove it.

Next, use a whisk or chopsticks to mash the mung beans, then add 100g of sugar.

Until the mung beans are dry, forming a soft and chewy mass that does not runny, add 200g of shredded coconut, stir for about 10 minutes, then turn off the heat and take it out to shape into balls.

Make the cake skin

You put 300g of glutinous rice flour and gấc into a mixing bowl to form a uniform color mass, then divide the dough into equal portions.

Wrapping and steaming the cake

You place the mung bean filling in the center of the dough and seal it tightly, then sprinkle a little black sesame on top, and afterward, use clean banana leaves to wrap the cake securely.

Then you arrange all the cakes into a steamer for 20 – 30 minutes over medium heat.

Final product

The mung bean gourd cake is delicious with banana leaves, the round, shiny red cake sprinkled with black sesame looks very appealing.

Enjoy the chewy, soft cake that blends with the sweet, fatty mung bean filling along with the light aroma of sesame, which is very attractive and delicious, suitable for treating family and friends on weekends or as a dessert.