Mung Bean Cake with Coconut Milk
Indulge in the rich, velvety texture of Mung Bean Cake with Coconut Milk, a traditional Southeast Asian dessert that delivers sweet simplicity with every bite. Made from tender yellow mung beans, creamy coconut milk, and a hint of vanilla, this gluten-free treat boasts natural flavors and a luscious, melt-in-your-mouth consistency. Delicately thickened with a cornstarch slurry and enriched with butter, this cake comes together as a smooth, slightly chewy delight that’s perfect for satisfying your sweet tooth. Whether served chilled or at room temperature, its subtly sweet flavor pairs beautifully with tea or coffee. Easy to prepare and naturally dairy-free (with simple substitutions for butter), this dessert is a must-try for fans of Asian-inspired, plant-based sweets. Keywords: mung bean cake, coconut milk dessert, gluten-free recipe, Asian dessert recipes, plant-based sweets.
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Recipe Information
Ingredients
- 200 grams yellow mung beans (dehulled)
- 400 milliliters coconut milk
- 100 grams granulated sugar
- 30 grams unsalted butter
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Rinse the mung beans thoroughly under cold water and soak them in water for at least 4 hours or overnight. Drain the beans before cooking.
Steam the soaked mung beans for 20-25 minutes until they are soft and can be easily mashed. Alternatively, you can cook them in boiling water until tender, then drain them well.
Using a blender or a food processor, puree the cooked mung beans until smooth. Set aside.
In a large saucepan, combine the coconut milk and granulated sugar. Heat over medium heat, stirring constantly, until the sugar dissolves completely.
Add the pureed mung beans to the saucepan and mix well. Continue to cook over medium-low heat, stirring frequently, to prevent sticking or burning.
In a small bowl, mix the cornstarch with water to form a slurry. Gradually pour the slurry into the mung bean mixture while stirring continuously to thicken the base.
Once the mixture starts to thicken, add the unsalted butter, vanilla extract, and a pinch of salt. Stir constantly until the mixture is smooth and forms a thick paste-like consistency. This process will take about 10-15 minutes.
Transfer the mung bean mixture into a greased pan or mold. Smooth the surface with a spatula and let it cool to room temperature.
Once cooled, refrigerate the mung bean cake for at least 2 hours to set. This will help it firm up and make cutting into clean shapes easier.
Cut the mung bean cake into squares or desired shapes before serving. It can be enjoyed chilled or at room temperature.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 276.3 g | 100% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 141.7 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2868 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
