Delicious and Rich Central Vietnam Banana Leaf-Wrapped Cake Recipe

How to make Central Vietnam Banana Leaf Wrapped Cake

• 1

  Cook mung beans

  The mung beans you buy should be cleaned, soaked in water for about 3 hours until the beans are soft. After that, rinse the beans again to clean them, then drain them in a colander.

  Next, put the mung beans into a pot of water and cook until the beans are soft.

  

  
• 2

  Prepare mung bean filling

  Heat a pan, add 1 tablespoon of cooking oil, 1 tablespoon of chopped green onion, and sauté until fragrant.

  Then, reduce the heat and add the mung beans, stirring until the mung beans are dry and form a mass.

  

  
• 3

  Mix and stir the cake wrapping dough

  Add 200g of rice flour, 600ml of coconut milk, 30g of sugar, and 1/2 teaspoon of salt into a bowl. Stir the ingredients together until they are well dissolved, then add 30g of tapioca flour and stir until the mixture is homogeneous.

  Next, pour the flour mixture into a pan, place it on the stove, turn on low heat, and stir continuously until the dough thickens and forms a mass.

  Note: Stir continuously to avoid lumps and burning.

  

  

  

  
• 4

  Wrap and steam the cake

  Prepare a rectangular banana leaf, scoop a sufficient amount of the cooked dough mixture onto the center of the banana leaf, spread the dough evenly, then add a bit of mung bean filling on top.

  Wrap the cake by folding the sides of the banana leaf in first, then fold both ends of the cake down, and place the cake in the steamer. Do this until all the ingredients are used.

  Steam for about 15 minutes until the cake is cooked. Turn off the heat, take the cake out, and let it cool.

  

  

  

  
• 5

  Cook coconut milk

  Put 300ml of coconut milk, 20gr of sugar, and 30ml of rice flour water into a pan. Place the pan on the stove, cooking and stirring until the coconut milk mixture boils, then add 1 tablespoon of chopped green onion, stir well, and turn off the heat.

  

  
• 6

  Final product

  The banana leaf cake filled with coconut milk has a chewy and soft outer layer, blended with the rich mung bean filling inside, served with sweet and fragrant coconut milk, topped with a little roasted sesame is absolutely delicious. You can use the cake for breakfast or as a light snack.