-
Preparation
30 minutes
-
Cooking
1 hour
-
Difficulty
Easy
Sweet taro cake with mung bean filling and a soft chewy crust intermingled with a sweet, rich filling, extremely delicious. This cake has a very simple recipe, try your skills this weekend to treat the family. Let’s get cooking with TasteVN!
Ingredients for Sweet Taro Cake with Mung Bean Filling For 19 cakes
Taro 200 gr Mung beans, peeled 200 gr Sticky rice flour 100 gr Cassava starch 70 gr Coconut milk 130 ml Sugar 60 gr
How to choose fresh ingredients
How to choose taro that is not fibrous
- Choose medium-sized tubers, not too big or too small, with a fresh greenish-white stem remaining on the tuber.
- You should choose round tubers, shaped like chicken eggs, with rough skin, many roots, and dirt sticking to the skin.
- Choose taro with a cloudy white interior that has many purple veins.
How to choose good mung beans with plump seeds
- You should choose fresh mung beans, with a rich yellow color, plump and shiny, and when sniffed, they have a natural fragrance of mung beans.
- When held in hand, they feel firm and do not leave a dusty residue.
- Do not choose beans that have unusual colors, signs of mold or pests, or have an odd smell when sniffed.
- If you cannot find peeled mung beans, you can buy whole mung beans; before processing, soak the beans for 2 – 3 hours and then rinse them clean.
Required tools
How to make Sweet Taro Cake with Mung Bean Filling
-
Cook and mash the mung beans
First, rinse 200g of peeled mung beans and soak them in water for 2 – 3 hours. After soaking, drain the water.
Next, put the soaked mung beans into a pot with just enough water to cover the beans and cook over medium heat until the water is nearly gone and the beans are soft.
Then, transfer the mung beans to the blender and blend until smooth.
-
Cook mung bean filling
Put a non-stick pan on the stove, add the ground mung beans, 30ml of coconut milk, and 30g of sugar.
Stir continuously on low heat until it forms a homogeneous, dry, and smooth mass.
-
Prepare and steam taro
Next, peel the taro, wash it clean, and cut it into small pieces. Place the taro in a steamer and steam for about 30 minutes over medium heat.
Then, put the steamed taro into a bowl and use a fork to mash it until very smooth.
-
Mixing flour with taro
In another bowl, add 100ml of coconut milk, 30gr of sugar, 70gr of arrowroot flour, and 50ml of warm water, then stir well until the coconut milk mixture is completely dissolved.
Next, add to the mashed taro bowl: the coconut milk mixture, 100gr of glutinous rice flour, and knead until the dough forms a smooth, pliable mass.
-
Wrapping the filling
Divide the filling and the dough into 19 equal portions and roll them into balls.
Next, use your hands to flatten the dough, place the filling in the center, gather the edges of the dough, and roll it into a round ball. Do the same with the remaining dough and mung bean filling!
-
Steaming the cake
Finally, arrange the cakes in a steamer, place the steamer over a pot of boiling water, cover tightly, and steam on medium heat for 15 – 20 minutes to finish.
-
Finished Product
Sweet taro cake with mung bean filling has a soft and chewy outer layer along with the characteristic creamy and nutty flavor of taro. Inside is the fragrant and sweet mung bean filling that creates a special blend of flavors.
Enjoy this taro cake with a warm cup of tea, and it couldn’t be more perfect!
Sweet taro cake with mung bean filling that is soft, fragrant, and creamy is sure to make you and your family fall in love! TasteVN is confident that with the detailed recipe provided above, you will succeed on your first try.
