Return to childhood with the crispy sugar-coated cam cake and rich, delicious mung bean filling. Looking at the cake, one might think it is difficult to make, but it is actually very simple and definitely a success. Let’s go to the kitchen with Tastetutorial.com into the kitchen to see the 2 recipes for this cake right away!
1. Sugar-coated cam cake
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Sugar-coated cam cake Serves 8
Glutinous rice flour 300 gr Rice flour 150 gr Tapioca flour 15 gr All-purpose flour 15 gr (type 11 flour) Mung beans 100 gr Sugar 85 gr Brown sugar 120 gr Roasted sesame 25 gr Salt 1/4 teaspoon Vanilla 2 gr (2 tubes) Water 410 ml
Ingredient image
How to make Sugar-coated cam cake
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Soak mung beans
Soak 250gr of mung beans in warm water for 1 hour until soft, then rinse the beans again.
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Mixing and kneading the dough
Put 300g of glutinous rice flour, 150g of rice flour, 25g of sugar, and 350ml of water into a bowl. Use your hands to knead the dough for about 10 minutes until it forms a smooth and pliable mass.
Take 1/3 of the kneaded dough and boil it for about 3 minutes. Then continue to knead this boiled dough with the remaining dough to blend them together.
Next, add 15g of tapioca flour and 15g of wheat flour, and knead the dough one more time until it is smooth and pliable, then it is complete.
Tip: Kneading raw dough with boiled dough will help the cake be crispier and softer.
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Making the mung bean filling
Place a pot on the stove, add the soaked mung beans and a little water to cover the beans. Then, cook the beans on high heat for 5 minutes.
After 5 minutes, drain the water from the pot and continue to cook the beans on low heat for about 20 minutes.
After 20 minutes, add 60g of sugar and 1/4 teaspoon of salt. Stir continuously on low heat until the beans become smooth and form a mass, then turn off the heat.
Finally, add 2g of vanilla and stir well one more time to finish.
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Shaping the cake
Take a small amount of dough for the cake skin and roll it into a ball, then use your finger to press in the middle to create a dent.
Next, put a little mung bean filling inside, pinch the edges of the dough together, and then press the cake slightly flat with your hand.
Note: The amount of dough needed should be 2 – 3 times the amount of filling.The remaining dough can be rolled out long and the two ends stuck together to form a circle.
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Frying the cake
Heat a pan of oil on the stove until boiling, when the oil is bubbling, add the cakes to fry and turn them regularly on low heat until the cake skin turns golden brown.
When the cakes are cooked, remove them from the pan and place them in a basket to cool and drain the oil.
Tip:- Fry on low heat to ensure the cakes cook through without burning.
- When the cakes are cooked, increase the heat and then remove the cakes. This method will help the oil inside the cakes to drain out, making them less greasy to eat.
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Making the syrup and coating the cake
Place a pan on the stove, add 60ml of water, 120gr of brown sugar, and stir well over low heat until melted.
When the syrup thickens, add in 25gr of toasted sesame seeds and continue to stir well.
Next, dip the surface of the orange cake into the syrup and place it on a rack for the sugar to harden.
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Finished product
The orange cake has a crispy outer shell, while the inside is chewy and soft, with a sweet and fragrant mung bean filling, extremely delicious.
2. Orange cake with sesame sugar coating
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty level
Medium
Ingredients for Sesame Sugar Coated Cam Cake Serves 8 people
Glutinous rice flour 40 gr Rice flour 40 gr Mung beans 50 gr Yellow sweet potato 100 gr Sugar 120 gr White sesame 20 gr Water 100 ml
How to choose good sweet potatoes, not starchy
- Buy sweet potatoes that are intact, not cracked or chipped. When holding the potato, it should feel heavy, firm, and not bruised.
- Be careful if the potato has black spots or is pockmarked, as this indicates that it has gone bad.
- Choose potatoes that are round or elongated, without waist or dents, and when pressed gently, they should not be too hard; these potatoes are often less fibrous, more starchy, and very sweet.
- Avoid choosing potatoes that are too small, long, or have waists or dents as they will have more fibers.
How to make Sesame Sugar Coated Cam Cake
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Prepare the sweet potato
Peel the sweet potato, wash it clean, then boil it over high heat for about 15 – 20 minutes until soft.
Next, transfer the boiled sweet potato to a bowl and use a fork to mash it until smooth.
Then, add 20gr of sugar and mix well by hand until fully combined, and the sugar is completely dissolved.
Tip: Mashing the sweet potato while it’s still warm will make it easier and help achieve a smoother texture.
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Mixing and kneading dough
Add 40g of glutinous rice flour and 40g of rice flour into a bowl and mix well with your hands.
Heat 100ml of water until warm, then gradually pour it into the flour bowl while kneading for about 10 minutes until the dough forms a smooth, non-sticky ball.
Finally, cover the dough tightly with plastic wrap and let it rest for 30 minutes.
Fry the cake
Heat a pan of oil over the stove, when the oil is gently bubbling, drop the cakes in and fry over medium heat until golden and crispy.
Caramelization
Place a new pan on the stove, add 50ml of water, 80gr of sugar, and cook over medium heat until the sugar dissolves.
Then, add the dry cakes coated with sesame and stir until the sugar coating on the outside of the cakes is dry.
Final product
The orange cakes emit a fragrant aroma, crisp and crunchy when bitten, sweet from the sugar, and inside they are chewy and soft, blended with the sweet and rich mung bean filling, making them very appealing.
With just a few very simple steps, you can have sweet orange cakes coated and sprinkled with sugar to enjoy. Tastetutorial.com wishes you success in your cooking!
