Bánh Đậu Xanh

Bánh Đậu Xanh is a traditional Vietnamese mung bean cake that is both delicate and subtly sweet. This vegetarian dessert is often enjoyed with tea and is known for its smooth texture and rich flavor from the mung beans.

Ingredients

• Mung beans - 100 grams
• Sugar - 50 grams
• Coconut milk - 100 ml
• Salt - 1/4 teaspoon
• Pandan leaves - 2 pieces (for flavor)
• Tapioca starch - 30 grams
• Vegetable oil - 1 tablespoon (for greasing)

Steps

1. Rinse the mung beans thoroughly under cold water and soak them in water for at least 4 hours or overnight.
2. Drain the soaked mung beans and steam them for about 20 minutes until they are soft and easily mashable.
3. In a mixing bowl, combine the steamed mung beans, sugar, coconut milk, and salt. Mash the mixture until smooth.
4. Add the tapioca starch to the mung bean mixture and mix well until fully incorporated.
5. Prepare a steaming tray by greasing it with vegetable oil. Pour the mung bean mixture into the tray and smooth the top with a spatula.
6. Place pandan leaves on top of the mixture for added fragrance, then cover the tray with a lid or foil.
7. Steam the mixture for about 30 minutes over medium heat until it is firm and cooked through.
8. Allow the cake to cool completely before cutting it into squares or desired shapes. Serve with extra coconut milk if desired.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in protein and fiber from mung beans, promoting digestive health.
• Contains healthy fats from coconut milk, providing energy and improving heart health.

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