Mung Bean Cake With Coconut Milk Rezept

This incredibly moist and dense mung bean cake is a culinary treasure! Years in the making, this recipe delivers a unique sweet and savory experience perfect as a side dish to your favorite Asian meal. Don't be intimidated by the shallots – their caramelized sweetness adds a delightful depth of flavor. This recipe is easy to follow and results in a beautiful, golden-brown cake that's sure to impress. Find mung beans in Asian markets or the Asian section of most supermarkets. Prepare to be amazed!

Vorbereitung 20 Min.
Kochzeit 110 Min.
Kalorien 408 kcal
Eiweiß 23g
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Mung Bean Cake With Coconut Milk 62

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Zutaten für Mung Bean Cake With Coconut Milk

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Zubereitung von Mung Bean Cake With Coconut Milk

  1. Rinse 1 cup dried mung beans thoroughly. Combine beans with 2 cups of water in a medium pot. Bring to a boil.
  2. Reduce heat to low, cover, and simmer for 20 minutes, or until beans are very soft.
  3. Carefully transfer the cooked mung beans to a blender and puree until completely smooth.
  4. In a large bowl, whisk together 1 (13.5 ounce) can of full-fat coconut milk and 1/2 cup granulated sugar until frothy.
  5. Add 2 large eggs to the coconut milk mixture and whisk well until fully combined.
  6. Gently fold in the pureed mung beans, mixing until thoroughly incorporated.
  7. Pour the batter into a saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken slightly (about 5-7 minutes).
  8. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
  9. Pour the mung bean mixture into the prepared pan.
  10. Bake for 20 minutes at 350°F (175°C).
  11. Increase the oven temperature to 450°F (232°C) and continue baking for another 25-30 minutes, or until the cake is a deep golden amber color and a toothpick inserted into the center comes out clean.
  12. Remove the cake from the oven. Immediately immerse the baking pan in a larger pan containing 1/2 inch of cold water for 10 minutes.
  13. Change the cold water, ensuring it remains cold, and let the cake continue to cool in the water for another 15 minutes.
  14. While the cake is cooling, heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add 1/2 cup thinly sliced shallots and sauté until light brown and caramelized.
  15. Remove the shallots from the skillet and drain off excess oil.
  16. Carefully remove the cake from the pan and let it cool slightly before spreading the caramelized shallots evenly over the top.
  17. Cut the cake into 9 squares.
  18. Serve warm or cold. Store leftover cake in the refrigerator for up to 1 week.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

154g

Fat

45g

Carbs

18g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Desserts Beans Fruit Asian Thai Cakes Nuts Dietary Low Sodium Low In Something Coconut 4 Hours Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Mung Bean Cake With Coconut Milk?

Mung Bean Cake With Coconut Milk dauert insgesamt etwa 130 Minuten – ungefähr 20 Minuten Vorbereitung und 110 Minuten Kochzeit.

Wie viele Kalorien hat Mung Bean Cake With Coconut Milk?

Mung Bean Cake With Coconut Milk hat etwa 408 Kalorien pro Portion, mit ungefähr 23 g Eiweiß, 18 g Kohlenhydraten und 26 g Fett.

Welche Zutaten brauche ich für Mung Bean Cake With Coconut Milk?

Die wichtigsten Zutaten für Mung Bean Cake With Coconut Milk sind Mung Beans, Coconut Milk, Light Brown Sugar, Eggs, Shallot, Canola Oil. Die vollständige Liste mit Mengenangaben findest du oben.

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