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Loading...Vietnamese Mung Bean Cake is a beloved traditional sweet from northern Vietnam, especially prized during Lunar New Year celebrations. Made from split mung beans, sugar, coconut milk, and aromatic pandan, it has a dense, fudgy texture and a delicate floral sweetness. This elegant cake is both a comforting everyday treat and a meaningful gift during festive occasions.
Prep Time15 mins
Cook Time50 mins
Total Time65 mins
Servings6
Yield6 squares
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 13 gFat
- 7 gSaturated Fat
- 58 gCarbs
- 5 gFiber
- 30 gSugar
- 9 gProtein
- 95 mgSodium
- 480 mgPotassium
- 40 mgCalcium
- 3 mgIron
- 2 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the mung bean paste
- 1 cup (200 g) split mung beans, peeled and rinsed
- 3 cups water for soaking
- 1/4 teaspoon salt
For the cake
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) full-fat coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon pandan extract
- 1/2 teaspoon vanilla extract
- 2 tablespoons rice flour
- 1 tablespoon toasted white sesame seeds
Directions
- Rinse mung beans thoroughly under cold water and soak in 3 cups of water for 2 to 4 hours, or overnight in the refrigerator.
- Drain the soaked beans and steam them over boiling water for 25 to 30 minutes, until they break apart easily and feel completely soft.
- Transfer the hot steamed beans to a food processor with the sugar and salt; process for 1 to 2 minutes until you have a smooth, slightly grainy paste.
- In a heavy nonstick skillet, combine the bean paste, coconut milk, and vegetable oil. Cook over medium-low heat, stirring constantly with a wooden spoon, for 15 to 20 minutes until the mixture thickens and becomes glossy.
- Stir in the pandan extract, vanilla, and rice flour; continue cooking 2 more minutes until the dough holds together and pulls away from the sides of the pan.
- Lightly oil an 8×8-inch square pan. Press the warm mung bean dough evenly into the pan using an oiled spatula, smoothing the top as flat as possible.
- Sprinkle the surface with toasted sesame seeds and gently press them in so they adhere.
- Let the cake cool completely at room temperature, then refrigerate for 1 hour to firm up before slicing.
- Cut into 6 squares or diamonds and serve at room temperature alongside a cup of Vietnamese tea.
Cook’s Notes
- Soaking the mung beans overnight yields the smoothest, creamiest paste.
- Press the cooked beans through a fine-mesh sieve for an ultra-smooth, refined cake texture.
- Two or three fresh pandan leaves, knotted and simmered with the coconut milk, give a more authentic aroma than extract.
- Store in an airtight container at room temperature for up to 5 days; the flavor deepens noticeably by the second day.
- For an extra-firm cake that holds intricate molded shapes, add 1 more tablespoon of rice flour during step 4.
