Imagine a dessert so delicate it melts in your mouth, so unique it'll have your guests asking for the recipe, and so simple to make that even beginner bakers can master it in under an hour. This Soft Mung Bean Cake is not just a dessert—it's a culinary journey that transports you straight to the vibrant streets of Asia with its subtle pandan aroma and creamy coconut essence. Get ready to transform humble mung bean flour into a heavenly treat that will revolutionize your dessert game!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 12 servings
Ingredients
- 200g mung bean flour
- 150g sugar
- 300ml coconut milk
- 1 tsp pandan extract
- 1/2 tsp salt
Instructions
- Begin by preparing your ingredients. Measure out 200g of mung bean flour, 150g of sugar, 300ml of coconut milk, 1 teaspoon of pandan extract, and 1/2 teaspoon of salt. Make sure all ingredients are at room temperature for better mixing.
- In a large mixing bowl, combine the mung bean flour and sugar. Whisk them together until they are well blended, ensuring there are no lumps in the flour.
- In a separate bowl, mix the coconut milk, pandan extract, and salt. Stir until the salt is completely dissolved in the coconut milk.
- Gradually pour the coconut milk mixture into the dry ingredients while continuously stirring. This will help to prevent lumps from forming. Mix until you achieve a smooth and thick batter.
- Prepare a steaming setup. Fill a pot or steamer with water and bring it to a gentle boil. Line a cake pan or a heatproof dish with parchment paper, or lightly grease it to prevent sticking.
- Pour the mung bean batter into the prepared pan, smoothing the top with a spatula to ensure an even layer.
- Once the water is boiling, place the pan in the steamer. Cover the steamer with a lid to trap the steam inside. Steam the cake on medium heat for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- After 30 minutes, carefully remove the pan from the steamer. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once the cake is completely cool, you can cut it into squares or slices. Serve the soft mung bean cake at room temperature as a delightful dessert or snack.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smoother mixing and consistent texture.
- Whisk Thoroughly: Take time to eliminate any flour lumps during mixing to guarantee a silky-smooth cake.
- Steam Gently: Maintain a medium heat while steaming to prevent the cake from becoming tough or uneven.
- Check for Doneness: Use the toothpick test—if it comes out clean, your cake is perfectly cooked.
- Cooling is Crucial: Allow the cake to cool completely before cutting to maintain its delicate structure.
- Storage Tip: For best texture, consume within 2 days and store in an airtight container at room temperature.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 6g
Saturated Fat: 5g
Cholesterol: 0mg
