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Preparation
4 hours
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Cooking
2 hours 30 minutes
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Difficulty
Easy
Sticky rice cake and baked cake are cake dishes that are essential for the family feast during the Tet Trung Thu in Vietnam. Let’s cook with TasteVN to make delicious sticky rice cakes with mung bean and pandan leaf filling to gift to family and loved ones during the Full Moon season!
Ingredients for Sticky Mooncake with Mung Bean and Pandan Leaf Filling Serves 8
Sticky rice cake flour 210 gr (toasted glutinous rice flour) Sticky rice cake syrup 400 ml Mung beans 200 gr Cornstarch 10 gr (can be replaced with wheat flour/cassava flour) Pomelo flower essential oil 1 teaspoon Fresh pandan leaves 10 leaves Cooking oil 70 ml Filtered water 40 ml Sugar 80 gr Salt 1/2 teaspoon
Product Information
- You can use Philips HR2041/50 blender – 3 jars to make the sticky mooncake with green bean and pandan filling more easily.
- The product includes 3 plastic jars suitable for various purposes, shatter-resistant, safe, easy to clean, and dishwasher safe.
- The machine is equipped with ProBlend technology that helps achieve a smooth and fine blend quickly without clumping, especially suitable for crushing ice. It operates at a maximum power of 450W with a 4-blade and 2-blade stainless steel knife.
- If you’re looking for a quality blender that helps blend food quickly and finely, then choose to buy this machine.
Tools Required
and a whisk, food wrap, 100gr mooncake mold.
Ingredients Image
How to Make Sticky Mooncake with Green Bean and Pandan Filling
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Prepare the Ingredients
Wash 200gr of green beans to remove dirt, discard any damaged or bad beans, then soak them in water for about 3 – 4 hours until they swell and soften.
While soaking the beans, wash 10 fresh pandan leaves, chop them small, and put them into the blender with 100ml of filtered water. Then, strain the pandan juice, skim off the foam, and discard the residue.
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Cook mung beans
After soaking, wash the beans with water once more, then place them in a pot, add 500ml of water and 1/2 spoon of salt, and boil on high heat.
When the beans start to boil, skim off the foam, reduce the heat, and simmer until the beans are soft. Occasionally stir the pot so the beans do not stick to the bottom, and if the water level gets low, add hot water.
When the beans are fully cooked, turn off the heat, let them cool for a moment, and then blend.
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Blend the mung beans
Add the cooked mung beans to the blender and blend until very smooth to obtain a fine mung bean mixture.
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Cook the mung bean filling
Place a non-stick pan on the stove, add the blended mung beans, and cook the filling on low heat.
Prepare 80g of sugar, 70ml of cooking oil, and pandan water, then add 80g of sugar to the mung bean mixture while it is still loose, stirring continuously to incorporate the sugar into the beans.
Once the sugar is completely dissolved, pour in half of the prepared oil and stir continuously. When the first portion of oil is fully absorbed, add the remaining half of the oil.
Note:- The first amount of oil must be completely absorbed before adding the second portion of oil.
- It is advisable to add the oil while the mung bean mixture is still loose to prevent the filling from being too oily.
Continue to dissolve 10g of cornstarch in 40ml of water, then gradually pour it into the filling that is being cooked. Once the cornstarch mixture is fully dissolved, add half of the pandan water and stir continuously to achieve a green color.
Only pour in the remaining half of the pandan water once the first portion is completely dissolved, then continue to stir until the filling thickens.
When the filling starts to form a mass, add 10g of sticky cake flour and continue to cook until the filling is smooth and not runny, and does not stick to the pan before turning off the heat.
Once the filling is done, let it cool slightly, then divide it into equal portions weighing 40g, roll them into balls, and wrap them in plastic wrap to prevent them from drying out while making the cake skin.
Tip: If you want to check if the filling is ready, you can roll a small ball of filling. If it stands upright, it is ready; if it flows, continue cooking the filling!
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Making the sticky cake skin
Add 3 – 4ml of grapefruit essential oil into 400ml of syrup water for the sticky cake that has been boiled and completely cooled, use chopsticks or a whisk to stir and dissolve the mixture.
Using a spoon or whisk, gradually scoop 200gr of sticky cake flour into the bowl of syrup water, stirring while scooping so that the flour mixes into the syrup water without clumping. Mix the flour mixture well first before adding the next spoon of flour.
Once all the sticky cake flour is in the bowl, use your hands to knead the flour into a dough. Do not mix too long to avoid the flour becoming tough.
Take a small amount of sticky cake flour out onto a non-stick mat, pour the mixed flour from the bowl on top. Use your hands to fold the dough into a smooth, non-sticky mass.
Divide the dough into equal parts weighing 70gr each. The unused portion of the dough should be wrapped in plastic wrap to prevent it from drying out.
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Assemble the cake
First, take a portion of the dough you just divided, roll it out and shape it into a circle, making the edges thinner than the center. Place the mung bean and pandan filling in the middle, pinch the edges of the dough to fully encase the filling, and then roll it into a ball.
Dust a little dry flour into the mold to prevent sticking, place the cake into the mold, press lightly to spread the cake evenly in the mold, then press down firmly to shape it.
Note:- Due to the nature of the chewy cake dough shrinking quickly, you need to work swiftly; if you are slow, the dough will shrink and it will be difficult to shape the cake sharply.
- If you are not used to it, it’s better to make each portion of dough one at a time rather than mixing all the ingredients and then dividing the dough. Follow the subsequent steps as instructed above.
- After completing the first cake, mix the dough and mold the next one.
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Final Product
The mooncake after completion has a slightly opaque white crust, lightly fragrant with grapefruit flower and quite sweet.
After one day, the cake will become clearer, chewy, smooth, and the sweetness will be milder, with a fragrant and rich green bean filling.
Tip:- You should let the cake rest for a day before consuming. At this point, the cake will be chewier and tastier.
- For this traditional chewy cake, you should not store it in the refrigerator as it will make the cake less chewy.
- The cake can be kept at room temperature for 5 – 7 days after making. However, you should consume it early to enjoy its delicious flavor!
TasteVN hopes that with the recipe for making sticky rice mooncake with pandan mung bean filling, you will successfully make a delicious and attractive cake to give to your loved ones. Wishing you a joyful and meaningful Mid-Autumn Festival.
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