Bánh Đúc Lá Dứa with Mung Bean & Coconut (Regional Twist)
80% chuẩn vị · Vietnamese
A richer variation of Bánh Đúc Lá Dứa, incorporating a layer of sweet, steamed mung bean paste and a more generous amount of coconut milk for a decadent treat. This version offers a delightful contrast in textures and flavors.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour180g
- Tapioca starch40g
- Fresh pandan leaves10 leaves
- Water600ml
- Sugar180g
- Salt1/4 tsp
- Mung beans, split and hulled100g
- Coconut milk300ml
- Toasted sesame seeds1 tbsp
Các bước
- 1
Soak mung beans for at least 2 hours or overnight. Drain and steam until tender. Mash and mix with 30g sugar and 2 tbsp coconut milk to form a paste. Set aside.
- 2
Prepare pandan juice by blending leaves with 100ml water and straining.
- 3
Combine rice flour, tapioca starch, and salt in a bowl.
- 4
Gradually whisk in pandan juice and 500ml water until smooth.
- 5
Cook over medium heat, stirring constantly, until thickened. Stir in 100g sugar.
- 6
Pour half of the pandan mixture into a greased mold. Spread the mung bean paste evenly over it. Pour the remaining pandan mixture on top.
- 7
Steam the cake for about 30-40 minutes until firm.
- 8
Let cool completely, then chill for at least 2 hours.
- 9
Gently heat the remaining coconut milk with 50g sugar and a pinch of salt.
- 10
Cut the chilled cake into squares. Serve drizzled with warm coconut milk and sprinkled with toasted sesame seeds.
