Vietnamese Mung Bean Cake (Coffee Flavoured Deliciousness)

mung beans

🥗Healthier: split peas

💰Cheaper: yellow lentils

Split peas are similar in texture and flavor, while yellow lentils are often less expensive.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk provides a lower calorie option, while soy milk is usually more affordable.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers a natural sweetness, while agave syrup is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its fats, while canola oil is usually cheaper.

Soak 1.25 cups of dried peeled split mung beans in cold water for about 5 hours or overnight.

Cook the soaked mung beans until soft enough to squeeze and break apart, but not overcooked to mush.

Transfer the cooked mung beans to a food processor.

Add 50 grams of melted butter, 1 cup of sugar, 1 teaspoon of vanilla extract, 2 tablespoons of sweetened condensed milk, 270 ml of coconut milk, 1/3 cup of arrowroot flour, 1/3 cup of plain flour, 1/4 teaspoon of salt, and 1 whole egg to the food processor.

Add 100 ml of brewed Vietnamese coffee to the mixture.

Blend all the ingredients in the food processor until well combined.

Add an extra 1/3 cup of tapioca flour if the mixture is too runny, then blend again.

Prepare an 8-inch spring-loaded cake tin by lining the bottom with baking paper and greasing the sides with butter.

Pour the mixture into the prepared cake tin.

Preheat the oven to 180 degrees Celsius.

Bake the cake in the oven for about 40 minutes, checking after 30 minutes for doneness.

Remove the cake from the oven and let it cool completely for a couple of hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens