How to make sweet sticky rice cake with fragrant and sweet mung bean coconut filling

How to make sweet sticky rice cake with mung bean and coconut filling

• 1

  Extract pandan leaf juice

  First, blend pandan leaves with 50ml of water and then strain to get 50ml of fresh pandan leaf juice through a sieve, then stir well with a little pandan essence.

  Rinse 30g of mung beans and cook them until soft for about 20 minutes, then use a hand blender or spoon to mash the mung beans until smooth.

  Tip: To cook mung beans quickly and make them softer, you should soak the mung beans for about 4 – 6 hours before cooking!

  

  

  
• 2

  Sauté coconut filling and shape

  Add 30g of white sugar, 30g of brown sugar, 1/4 teaspoon of salt, and 100ml of coconut milk into a pan. Stir the mixture over medium heat until the sugar dissolves.

  When the syrup starts to boil, add 50g of grated coconut and continue stirring until the sugar is absorbed by the coconut.

  When the syrup is nearly gone, add 30g of cooked green beans that have been mashed, and 50g of roasted white sesame seeds. Mix the mixture thoroughly until well combined and completely dry.

  Once the filling has cooled, divide it into small portions and roll them into balls.

  

  

  

  
• 3

  Mix pandan leaf dough

  Add 100g of glutinous rice flour, 30g of rice flour, 20g of corn flour, 7g of white sugar, and 1/4 teaspoon of salt into a bowl and mix well.

  Next, add 50ml of boiling water and the pandan leaf mixture, and continue mixing thoroughly.

  Use your hands to knead the dough until it forms a smooth, non-sticky ball.

  

  
• 4

  Wrap the coconut filling

  Divide the dough into equal parts and roll them into balls.

  Use your hands to flatten the dough, place the filling in the center, pinch the edges of the dough, and roll it into a ball. Then, place the cake on a piece of parchment paper to prevent sticking.

  Tip: If you want to make large cakes, divide the dough into 26g portions; for smaller cakes, use 20g portions.

  

  

  
• 5

  Steam the cake

  Place the cakes in a steamer, put the steamer over a pot of boiling water, cover tightly, and steam for 15 minutes.

  

  
• 6

  Completion

  After the cake is cooked, you coat it with a layer of dried shredded coconut to finish.

  

  
• 7

  Final Product

  The sweet sticky rice cake is visually appealing with a layer of white shredded coconut and a touch of vibrant green, fragrant from pandan leaves, with a chewy soft outer layer, and a filling of sweet, rich green bean and coconut, extremely enticing.