Steamed Mung Bean Cakes

A new experience with mung ingredients, with great taste and can be an accompaniment to drinking tea.

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First time making mung bean cakes. I didn't even expect this to turn into such a good result. With a very strong mung beans taste.

Apart from that, of course, mung beans are rich in nutrients. With a good source of fiber. Also, good for women who are pregnant.

In my own kitchen, I often stock up on mung beans. Indeed, usually I only make mung bean porridge with coconut milk ingredients. Only, this time I made cakes.

I was inspired by a traditional cake recipe that uses a mixture of tapioca flour, which is then served steamed first. I hope you enjoy my recipe, and stay tuned for all cooking instructions.

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PREPARING MUNG BEANS

Mung beans are harder than soy beans. So, we need to soak mung beans first before making mung bean cakes.

This is the size of mung beans before soaking in water. Then, after I soaked it, it became twice as big.

Also, the texture of the mung beans becomes softer. Some of the mung beans also looked like they were about to split.

Well, at a market I also saw mung beans that had been split and without the green outer shell. Next time, I will try buying split mung beans.

So, soak mung beans in water at room temperature for at least 6 hours. Soaking overnight is also fine.

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THE INGREDIENTS

• 1 cup of mung beans, soaked
• 1 cup of tapioca flour
• 2 cups of coconut milk
• 1/2 cup of sugar
• 1/2 teaspoon of vanilla powder or essence
• 1/4 teaspoon of salt

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COOKING INSTRUCTIONS

BLEND MUNG BEANS

After the mung beans have been soaked, blend them until they look like pulp or puree.

Using a food processor is better because it will make the mung beans have a softer texture.

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MIX INGREDIENTS

After getting the mung beans pulp, then blend them with coconut milk, sugar, vanilla, and salt.

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ADD TAPIOCA FLOUR

After the mixture has been mixed successfully, add tapioca flour. Use a balloon whisk to mix them. Also, don't forget to preheat the steamer.

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PREPARE CONTAINER

Grease a container for the steamer evenly with cooking oil so it doesn't stick.

A safe plastic-based container is recommended to make it easier to unmold the cakes later. But here I use a glass container.

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STEAM CAKE

If the steamer is ready, then add cake, and steam for about 30 minutes. It is important to remember, the thicker the mixture, the longer we have to steam the mixture. Here I use 2 batches.

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CHILL CAKE

After removing from the steamer, let the mung bean cake chill at room temperature. If the cake is still hot, then the texture is not yet set and it is not ready to be cut into pieces.

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SERVING

Serve the mung bean cakes after cutting them into pieces. Well, if you have grated coconut, it will be delicious as a cake topping.

Even though it's my first time making this type of cake, I am satisfied with the results. Although, the texture of the cake is dense. The taste of mung beans is very strong in the cake.

My husband and I enjoyed those mung beans with hot tea in the evening. Also, in the next morning, these cakes were still available then we enjoyed them as breakfast early in the morning. 😊☕

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Have you ever seen a cake made from mung beans with similar ingredients to my recipe? Well, I hope you have a great time, and see you on my kitchen stories ❤️❤️❤️☕

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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