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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Golden, crispy mung bean cakes are a specialty that you definitely must try when visiting the Mekong Delta. Today, let’s join Tastetutorial.com in the kitchen to showcase how to make this delicious cake right at home, ensuring that everyone in your family will love it!
Ingredients for Mung Bean Cakes Serves 3
Rice flour 200 gr Tapioca flour 100 gr Peeled mung beans 100 gr Turmeric powder 1 teaspoon Minced garlic 1 teaspoon Minced shallots 1 teaspoon Spring onions 4 stalks (chopped) Ground meat 200 gr Cooking oil a little Fish sauce 2 teaspoons Common seasoning a little (Salt/ sugar/ seasoning powder/ ground pepper)
How to choose fresh ingredients
How to choose good peeled mung beans
- You should buy peeled mung beans at reputable stores or supermarkets to ensure quality, and don’t forget to check the expiration date and packaging carefully!
- Peeled mung beans should be selected for their bright yellow color, shiny and plump beans, uniform size, and no cracks.
- Avoid buying mung beans that are broken, moldy, or infested with pests to prevent compromising the flavor of the dish!
How to choose fresh, delicious, and safe pork
- You should buy pre-ground pork at reputable stores and supermarkets to ensure quality! Alternatively, you can buy pork and grind it yourself at home.
- To choose good pork for bánh khọt, you should select meat that has 30% fat and 70% lean so that the filling does not become too dry.
- Fresh, delicious pork should have a light pink color for the lean part and opaque white for the fat. The surface of the meat should be dry, and when you press it lightly with your hand, it should feel soft and slightly sticky.
- Avoid choosing pork that has an unusual smell, pale meat, or dark bruises, as these are signs of spoiled meat or sick pigs!
How to choose crunchy and delicious wood ear mushrooms
- To choose good crunchy dried wood ear mushrooms, you should select large, thick mushrooms with an amber color on the top and cream-colored on the bottom.
- When you touch the wood ear mushrooms, they should feel dry and not sticky, indicating they are good quality.
- Avoid choosing mushrooms that are too dark in color, as these will become mushy and lose their crunch when soaked in water.
Tools needed
How to make Bánh khọt with mung bean filling
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Mixing the Bánh khọt batter
Add 200g of rice flour to a large bowl, then add 100g of starch flour, 1 teaspoon of turmeric powder, 1 teaspoon of seasoning powder, 1 teaspoon of salt, 1/2 teaspoon of ground pepper, and 450ml of cold water.
Next, add chopped green onion to the batter and stir well with a ladle until the batter is completely dissolved. Then let the batter rest for 60 minutes before pouring the cakes.
Tip: You can replace rice flour and starch flour with 300g of pre-mixed Bánh khọt flour as well!
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Prepare the filling for bánh khọt
Put the black mushrooms in a bowl, pour enough water to soak the mushrooms. After soaking for about 10 minutes, when the mushrooms are soft, take them out, rinse clean, and chop finely.
Tips for quickly soaking black mushrooms:- Method 1: Add water and 1 tablespoon of baking soda to the bowl to soak the mushrooms, note that you should only soak the mushrooms in warm or cold water and absolutely do not use hot water! Because hot water can cause the mushrooms to produce harmful substances for health.
- Method 2: Add water and 1 tablespoon of salt to the bowl instead of baking soda, which is also a quite effective way to soak the mushrooms!
- Method 3: A way to soak black mushrooms that helps retain their crispness and remove impurities effectively is to dilute 1 teaspoon of flour, 1 teaspoon of sugar, and 1 teaspoon of white vinegar in 1 bowl of warm water for soaking.
- You should not soak black mushrooms in warm or hot water because they will produce toxins that are harmful to health.
See details: Tips for quickly soaking black mushrooms
Ground pork is placed in a bowl and marinated with 1 teaspoon of seasoning, 1 teaspoon of sugar, 1 teaspoon of fish sauce, 1/2 teaspoon of ground pepper, and 1 teaspoon of red onion minced, then mixed well, and placed in the refrigerator for 30 minutes to absorb the seasoning evenly.
Green beans are peeled, washed clean, drained in a basket, and then steamed with 1/2 teaspoon of salt until cooked.
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Sauté the filling for bánh khọt
Place a pan on the stove, add 1 tablespoon of cooking oil, and sauté garlic on high heat until fragrant. Then, add the minced meat mixture and mushrooms, stir-frying for about 5 – 10 minutes until the filling is cooked, then turn off the heat and transfer the filling to a bowl.
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Making khot cakes
Place the khot cake mold on the stove, turn on high heat and wait for the pan to heat up, then reduce the heat and add a little cooking oil to each small mold. Note that we should evenly coat the oil on the mold walls so that when pouring the batter, it doesn’t stick!
Use a ladle to pour batter into 1/2 of the mold, then gradually add the cooked meat and mung bean filling. Cover the lid, cook on low heat, after about 3 minutes when the bottom of the cake is golden, flip the cake over to let the batter cook for another 2 minutes, then take it out. Continue this process until all the batter and filling are used up.
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Final product
Khot cakes with mung bean filling taste better when eaten while the cakes are still hot. Enjoy khot cakes with fresh vegetables, sweet and sour dipping sauce and a bit of pickled vegetables, nothing can compare.
Khot cakes have a light crispy outer layer and a fluffy inside. The filling is flavorful, and the dipping sauce is balanced with sweet and sour.
See more:
Bánh khọt with mung bean filling is crispy, with a nutty flavor thanks to the mung beans, served with sweet and sour fish sauce, making it even more enticing. Get into the kitchen and make this dish to change the family’s taste, wish you success!
