Mung Bean Cake

Mung Bean Cake is a delightful Thai dessert made from steamed mung bean flour, offering a subtly sweet and nutty flavor. Its smooth texture and vibrant colors make it an appealing treat that is both satisfying and nourishing.

Ingredients

• Mung bean flour - 100 grams
• Coconut milk - 150 milliliters
• Brown sugar - 50 grams
• Salt - 1/4 teaspoon
• Pandan leaves - 2 (for flavoring)
• Water - 200 milliliters
• Sesame seeds - 1 tablespoon (optional, for garnish)

Steps

1. Soak the mung beans in water for 4 hours or overnight to soften them.
2. Drain and rinse the mung beans, then blend them with 200 milliliters of water until smooth.
3. In a mixing bowl, combine the mung bean paste with 100 grams of mung bean flour, 150 milliliters of coconut milk, 50 grams of brown sugar, and 1/4 teaspoon of salt. Stir well to form a batter.
4. Line a steaming tray or a small cake pan with pandan leaves for flavor and non-stick properties.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Cover the pan with a lid or aluminum foil to prevent water from dripping into the batter.
7. Steam the cake over boiling water for about 25-30 minutes, or until set and a toothpick inserted into the center comes out clean.
8. Once cooked, remove the cake from the steamer and let it cool for a few minutes.
9. Cut the cake into squares and, if desired, sprinkle with sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein and fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation and support overall wellness.

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