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Preparation
5 minutes
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Cooking
1 hour
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Difficulty
Medium
Steamed tapioca cake with mung bean filling has a harmonious flavor, suitable for both dieters and vegetarians. Today, let’s join TasteVN in the kitchen to make this delicious cake for the family to enjoy!
Ingredients for Steamed Tapioca Cake with Mung Bean Filling For 4 people
Tapioca flour 200 gr Mung beans, peeled 50 gr Shallots 2 bulbs (minced) Carrot 1/2 bulb (shredded) Kumquat 2 fruits Chili 1 fruit Cooking oil 1 tablespoon Vegetarian fish sauce 1 tablespoon Vegetarian seasoning 1 teaspoon Sugar 2.5 tablespoons
How to Choose Good Ingredients
How to choose delicious mung beans
- For this cake, you should choose peeled mung beans for a tastier and richer cake.
- Good peeled mung beans usually have a bright yellow color, shiny, and firm texture.
- You should select beans that are not infested with pests or have black spots, and when smelled, you can detect the characteristic aroma of mung beans.
- At the same time, avoid buying mung beans that are moldy, smelly, and slimy to the touch.
How to choose fresh and delicious carrots
- Fresh carrots will have a deep orange color, bright, and the green leaves tightly attached to the root.
- When pressing the carrot with your hand, you will feel the root firm, not soft and mushy.
- When buying, you should choose those that are of medium size, elongated towards the tail, with smooth skin.
- Do not choose carrots with wilted, bruised tops, damaged bodies, slimy parts, or spots.
How to make Green Bean Cake
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Mash the green beans
Shell the green beans you bought and put them into a bowl, rinse 2 – 3 times with water to clean, then put the green beans into a pot and add water just enough to cover them.
Then place the pot on the stove, turn on the heat to cook over medium heat for 15 minutes, when the water reduces, add more water to cover and cook for another 10 minutes until the beans are soft enough to mash.
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Sautéing the filling
Place a pan on the stove over medium heat, add 1 tablespoon of cooking oil to the pan, then add shallots and sauté until fragrant.
Next, add the mashed green beans and sauté together, then season with 1 teaspoon of vegetarian seasoning, 1/2 tablespoon of sugar, and mix well to absorb the spices.
Turn off the heat to let the filling cool, then shape it into small balls for serving.
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Shaping the cake
You divide the tapioca flour into 2 portions: 50gr and 150gr. Then add 100ml of boiling water to the 50gr of flour and mix well, then add the remaining 150gr of flour, kneading until the dough is smooth and pliable.
Next, take a portion of dough enough for one cake, roll it into a ball, then flatten it out, place the green bean filling in the center of the dough, fold the edges to shape it as desired to complete.
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Boiling the cakes
Place a pot of water on the stove, turn on medium heat, and boil until the water is boiling, then drop the cakes in to boil.
When the cake skin becomes transparent, take it out. To make the cakes clearer, you can put them in an ice bowl for about 10 minutes, then transfer them to a plate!
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Prepare the dipping sauce
Add 2 tablespoons of sugar to a bowl, then add 1 spoon of vegetarian fish sauce, mix well, and then add 1 tablespoon of water.
After the sugar has dissolved, use a knife to cut the lime, remove the seeds, squeeze the juice into the bowl, and stir well. If you like it spicy, add some chili.
After shredding the carrots, soak them in ice water to make them crunchier. Then take them out, drain the water, and add them to the dipping sauce, and you will have a perfect bowl of dipping sauce.
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Final product
You can pick up the cake onto a plate, add some carrots, and pour the dipping sauce over the cake to enjoy.
The green bean stuffed tapioca cake is truly delicious and appealing with its chewy skin and the savory green bean filling fragrant with fried onion, perfectly combined with the sweet and sour fish sauce!
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So we have completed the dish tapioca cake with mung bean filling, wishing you success in making the dish and enjoying it with your family deliciously!
