How to create steamed cassava and mung bean cakes that are fragrant, delicious, and delightfully soft

A delightful cake with an outer layer that is both fragrant and tender, crafted from the softness of cassava, and inside, a luscious mung bean filling when enjoyed with the richness of coconut milk, it creates a delicious experience that will be unforgettable after just one bite.

Below, discover the method to make steamed cassava and mung bean cakes for you and your family to enjoy.

Ingredients for steamed cassava and mung bean cakes:

1 cassava root

1/4 cup peeled mung beans

2 tablespoons glutinous rice flour

2 tablespoons white sugar

1 teaspoon salt

Use onion, sugar, salt, toasted sesame seeds, shredded coconut, banana leaves to line the pot.

How to make steamed cassava and mung bean cakes:

Step 1:

Rinse the mung beans thoroughly in multiple waters, then soak for 1-2 hours in cold water.

Step 2:

Steam the mung beans until tender, then mash until smooth.

Heat a pan with a bit of cooking oil, add finely chopped dried onions, stir until fragrant, then add the mashed mung beans and stir-fry for 5-10 minutes until dry. Season with a bit of sugar and salt to taste, mix well.

Step 3:

Allow the mung beans to cool, then shape them into round balls.

Step 4:

Peel the cassava, cut it in half, soak it in cold water with a bit of salt for at least 6 hours to remove toxins. Then, rinse the cassava thoroughly, grate it finely, about 200g.

Squeeze out excess water, sprinkle glutinous rice flour and sugar, mix until it forms a soft, non-sticky dough.

Step 5:

Divide the dough mixture into small portions, flatten each one.

Step 6:

Then place the filling inside, seal it tightly, and shape it into a round ball for a beautiful appearance.

Step 7:

Repeat the process until all the ingredients are used.

Step 8:

Place banana leaves in the steamer, brush a bit of cooking oil on the arranged leaves to prevent sticking. Arrange the cakes, steam for 10-15 minutes, remember to wipe off any condensation in the pot.

Step 9:

Steam until the outer layer turns a delightful opaque white, indicating they are cooked and ready to enjoy.

Step 10:

Toast sesame seeds until golden, then crush with a bit of sugar and salt.

Step 11:

Once the cakes are cooked, let them cool slightly, then roll them in shredded coconut. When eating, dip in sesame salt.

Wishing you success and a delicious treat!

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