KCB 12.15: Vietnamese Sweet Mung Bean Cakes (Dau Xanh Vung)
Vietnamese Sweet Mung Bean Cakes (Dau Xanh Vung)
In Thai and Vietnamese cuisine, split mung beans are often used as a stuffing for sweet pastries. This recipe is no exception, featuring glutinous rice flour as the main ingredient for the pastry wrapping. Both split mung beans and glutinous rice flour are available from any Vietnamese or Chinese grocer.
• PREPARATION & COOKING TIME: 1 hour
• YIELD: 12 cakes
• YIELD: 12 cakes
• 1/2 cup (125 ml) yellow split mung beans
• 1 1/4 cups (310 ml) water
• 1/2 cup (125 ml) sugar (reserve one tablespoon, 20 ml)
• 2 cups (500 ml) glutinous rice flour
• 1 teaspoon (5 ml) baking powder
• 1/2 teaspoon (2 ml) salt
• 2 medium potatoes, boiled, peeled and mashed
• 1/2 cup (125 ml) boiling water
• 4 tablespoons (80 ml) sesame seeds
• oil for deep frying
• 1 1/4 cups (310 ml) water
• 1/2 cup (125 ml) sugar (reserve one tablespoon, 20 ml)
• 2 cups (500 ml) glutinous rice flour
• 1 teaspoon (5 ml) baking powder
• 1/2 teaspoon (2 ml) salt
• 2 medium potatoes, boiled, peeled and mashed
• 1/2 cup (125 ml) boiling water
• 4 tablespoons (80 ml) sesame seeds
• oil for deep frying
To make the filling
1. Thoroughly rinse the mung beans under cold running water. Boil the beans and water in a saucepan over full heat. Reduce the heat and simmer for about 25 minutes or until the beans are soft and tender. Raise the heat to evaporate the rest of the water and when the beans are dry, remove the saucepan from the heat. Mash the beans and add the 1/2 cup (125 ml) sugar. Return the saucepan to the heat and cook until the mixture thickens and leaves the sides of the pan. Transfer the bean mixture to a plate and allow it to cool.
To make the pastry wrapping
1. Combine the glutinous rice flour, baking powder, salt, the reserved sugar, and mashed potatoes, and mix well. Slowly add the boiling water. Knead the mixture into a smooth ball.
To prepare the cakes
1. Divide the pastry into 12 even-sized portions, roll into smooth balls, and cover with a cloth. Flatten each ball into a 7 1/2 cm (3-inch) disk. Place 1 teaspoon (5 ml) of the filling into the centre of each pastry disk and gather the wrapping together to enclose the filling, sealing well, shaping it into a ball.
2. Sprinkle the sesame seeds into a heavy frying pan which has been preheated until very hot. Stir-fry the seeds in the dry pan until they are dark golden brown. Place the sesame seeds on a plate and roll all the cakes in the seeds until completely coated, pressing so the seeds adhere well.
3. Heat the oil to 180°C/355°F and deep-fry the cakes one batch at a time for about 10 minutes or until golden brown.
4. Remove the cakes, drain them on absorbent paper, allow them to cool, and serve.
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