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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Soft, fragrant green bean cake, chewy and lightly sweet with a fat richness is very appealing, enjoying each delicious piece of cake with a sip of bitter tea is simply wonderful. Let’s join TasteVN into the kitchen to make this cake dish right away!
Ingredients for Wet Green Bean Cake For 4 people
Green beans 250 gr (with skin) Pandan leaves 3 leaves Pandan essence a little Unsalted butter 50 gr (or coconut milk) Brown sugar 150 gr Salt 1/4 teaspoon
How to choose fresh and delicious green beans, free from pests
- Choose beans that are bright green, shiny, and plump; they should have a light natural aroma of green beans when smelled.
- In addition, good green beans will feel firm and won’t leave any powdery residue when held.
- Avoid beans with unusual colors, signs of mold or pests, or any strange smells.
- You can use whole green beans or shelled green beans as well!
Tools required
Electric pressure cooker, hand blender, non-stick pan, spatula, mooncake mold,…
How to make Wet Mung Bean Cake
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Wash the mung beans
First, rinse 250g of mung beans about 3 – 4 times, then soak them in water for about 6 – 8 hours until soft.
After the soaking time is sufficient, drain the mung beans in a colander.
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Cook mung beans with pandan leaves
Next, add to the electric pressure cooker: 3 pieces of pandan leaves cut into small sections, the soaked mung beans, 1/4 teaspoon of salt, and 480ml (about 2 cups) of filtered water. Select the mung bean cooking mode and simmer for 5 minutes until soft.
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Making mung bean mixture
Next, use a hand blender to puree the mung beans, then strain the mixture through a sieve for a smooth consistency.
Tip: If you use a blender to puree, there’s no need to strain the mung beans, as they will already be very smooth after blending. However, remember to add a little water while blending to make it easier!Place a pan on the stove, add the pureed mung beans, 150g of brown sugar, 50g of unsalted butter, a little pandan extract, and mix well.
Then, cook the mung bean mixture over low heat for about 20 minutes until the mixture forms a smooth, sticky mass that is dry and not sticking to the pan.
Tip:- If you don’t have unsalted butter, you can substitute it with coconut milk to give the cake a fragrant aroma and rich taste!
- During the cooking process, remember to stir quickly and evenly to prevent the mung beans from burning at the bottom. Additionally, if the mixture is too dry, you can add a little water.
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Forming mung bean cake
Divide the mung beans into equal parts, each weighing about 30g, then roll them into balls.
Next, place them in the mooncake mold and press firmly to shape them, and it’s done.
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Final product
Wet mung bean cake is chewy and smooth when eaten, melting in your mouth with the distinctive fragrant aroma of pandan leaves. Alongside is the nutty sweetness of mung beans and the creaminess of unsalted butter, it must be said that it’s incredibly delicious!
The dish wet green bean cake is soft, fragrant, and rich, and when paired with hot tea, it’s simply delicious. Let’s cook together with TasteVN. Wishing you success in your cooking!
