Buzz
As the Mid-Autumn Festival approaches, everyone eagerly awaits the festive feast. From red lanterns to fruits, sweets, and green tea, and of course, the indispensable mooncakes. Especially, the mung bean sticky rice cake that requires no baking and is made with a simple method. Join Mytour in the kitchen and master the art!
1. Prepare the Ingredients
| Khẩu phần | Thời gian | Độ khó |
| 5 bánh (3 bánh 150 gram & 2 bánh 50 gram) | 30 phút | Trung bình |
Syrup Section:
- 250 grams white sugar
- 250 grams hot water
- 1/8 teaspoon (0.5 ml) cream of tartar or substitute with lemon juice
Outer Dough:
- 400 grams sugar syrup (from the prepared syrup)
- 200 grams glutinous rice flour
- 1/2 teaspoon (tsp) pomelo flower oil
Mung Bean Filling:
- 100 grams green beans
- 45 grams sugar
- 40 – 45 grams coconut oil/vegetable oil
- 40 ml water
Image: Collected
2. Method
Cooking the Sugar Syrup
Put all the ingredients for the sugar syrup section into a pot and stir to dissolve the sugar, then place over high heat. When the syrup lightly boils, add cream of tartar, continue cooking for a few more minutes until the syrup boils vigorously, then turn off the heat. Transfer to a bowl and let cool.
Mung Bean Filling Section
- Wash the green beans thoroughly, then soak in warm water for 1 to 1.5 hours. Afterward, drain the water, add 45 grams of sugar, 120ml hot water, and cook over high heat. When it boils, reduce the heat to medium, stir evenly. When the beans are soft and mushy, turn off the heat.
Image: Collected
For the cake batter:
- Pour the previously made syrup into a large bowl, add 1/2 teaspoon of grapefruit extract.
Image: Sourced
- Spread 20 - 30 grams of dry flour on a clean surface, pour the dough onto the surface and let it rest for about 10 - 15 minutes. Dust dry flour on your hands to prevent sticking. Knead the dough gently by folding it. The dry flour will absorb into the dough, making it elastic and gradually firm.
Image: Collected
Cake shaping:
- Flatten the dough with the palm of your hand. Make the edges thinner than the middle. Take a portion of the filling, place it in the center of the dough, and wrap it up.
Roll the cake lightly on a surface dusted with dry flour to coat the outside layer (prevents sticking to the mold).
3. Finished Product Requirements
The finished mung bean cake has a smooth, fragrant outer layer with a light grapefruit scent. The mung bean filling is soft and smooth, with a visually appealing golden color and a balanced sweet taste. The cake tastes best after resting for 1 - 2 days. The outer layer becomes softer and more elastic, and the sweetness is just right.
Image: Collected
