Best 3 Mung Bean Cake With Coconut Milk Recipes

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Mung bean cake with coconut milk is a delicious and nutritious dessert that can be enjoyed by people of all ages. It is made with mung beans, coconut milk, sugar, and other ingredients. This cake is a popular treat in many Asian countries and is often served at special occasions. It can be made at home with a few simple ingredients and is a great way to use up leftover mung beans. Whether you are new to cooking or an experienced chef, this article will provide you with the best recipe to create a delicious mung bean cake with coconut milk.

Check out the recipes below so you can choose the best recipe for yourself!

MUNG BEAN CAKE WITH COCONUT MILK



Mung Bean Cake With Coconut Milk image

I found this recipe years ago, but don't remember where. I have made it a few times to accompany an Asian meal, and it has always been well-received. Don't let the shallots scare you off. They are quite sweet tasting when browned, like caramelized onions. Mung beans can be found in Asian markets, or Asian sections of larger supermarkets. This is a very dense, moist cake.

Provided by Outta Here

Categories     Dessert

Time 1h50m

Yield 9 serving(s)

Number Of Ingredients 6

1 cup mung beans (yellow)
1 1/2 cups coconut milk
1 1/2 cups light brown sugar (or 1/2 cup Thai palm sugar)
6 large eggs
1/2 cup shallot, finely chopped
3 tablespoons canola oil

Steps:

  • In a medium pot, combine beans with 2 cups water and bring to a boil. Reduce heat to low and cook for 20 minutes, until beans are soft. Puree in blender.
  • In a bowl, beat coconut milk and sugar until frothy. Add eggs and beat well. Add bean puree and mix thoroughly. Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
  • Pre-heat oven to 350°F Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
  • Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes. Change water to ensure it stays cold and leave pan another 15 minutes.
  • In a small pan, sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake. Cut into 9 squares. Serve warm or cold. Bean cake will keep 1 week in refrigerator.

Nutrition Facts : Calories 408, Fat 17.1, SaturatedFat 9.1, Cholesterol 141, Sodium 95.4, Carbohydrate 55.1, Fiber 5.3, Sugar 38.6, Protein 11.5

PHILIPPINE MUNG BEANS IN COCONUT MILK



Philippine Mung Beans in Coconut Milk image

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

Provided by Aunt Cookie

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups dried mung beans
1 -1 1/2 cup onion, finely chopped
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons fresh gingerroot, peeled and finely minced
1 -2 small fresh chili pepper, minced
5 -6 garlic cloves, minced
14 ounces coconut milk
1 tablespoon soy sauce
2 cups finely chopped chard leaves

Steps:

  • Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
  • While the beans are cooking, saute the onions in the oil with salt.
  • When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
  • Add the coconut milk and simmer for 5 more minutes.
  • Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
  • Remove from heat and serve (I like it with rice).

YELLOW MUNG BEAN PUDDING WITH COCONUT CREAM



Yellow Mung Bean Pudding with Coconut Cream image

This is a very rustic, sweet, and hearty porridge. It is easy enough to make yourself.

Provided by wiley

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 4

Number Of Ingredients 7

4 cups hulled yellow mung beans
3 ½ cups water
¾ cup white sugar
¾ cup water
⅓ cup tapioca flour
1 cup unsweetened coconut cream
½ teaspoon salt

Steps:

  • Place the mung beans in a large container and cover with several inches of warm water; let soak for 2 hours; drain.
  • Place a steamer insert into a saucepan and pour enough water to reach just below the bottom of the steamer. Cover and bring the water to a boil. Wrap the mung beans in cheesecloth and place in the steamer insert; cover the saucepan and steam the beans until tender, 25 to 30 minutes.
  • Stir 3 1/2 cups water and the sugar together in a saucepan; bring to a boil. Stir 3/4 cup water and the tapioca flour together in a bowl until the flour is dissolved; pour the mixture into the boiling water and stir until the syrup becomes clear and thickened. Gently stir the mung beans into the syrup; remove from heat and divide into 4 serving bowls.
  • Heat the coconut cream and salt together in a small saucepan over medium-low heat until warmed, but do not allow to boil. Spoon over the mung bean mixture to serve.

Nutrition Facts : Calories 1100.3 calories, Carbohydrate 180.7 g, Fat 23.2 g, Fiber 35.1 g, Protein 51.6 g, SaturatedFat 19.2 g, Sodium 332.1 mg, Sugar 51.1 g

Tips:

  • Soak the mung beans overnight: This will help to soften them and make them easier to cook.
  • Use a food processor to grind the mung beans: This will help to create a smooth and consistent batter.
  • Add coconut milk to the batter: This will help to give the cake a rich and creamy flavor.
  • Steam the cake for 30-45 minutes: This will help to cook the cake evenly and prevent it from becoming dry.
  • Serve the cake warm or cold: It is delicious either way.

Conclusion:

Mung bean cake with coconut milk is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover mung beans, and it is also a healthy and nutritious snack. So next time you are looking for a sweet treat, give this mung bean cake a try. You won't be disappointed!

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