Bánh Đậu Xanh Hải Dương (Classic)
Món truyền thống · Vietnamese
A traditional Vietnamese mung bean cake from Hai Duong province, known for its delicate texture and sweet, rich flavor. Made with ground mung beans, sugar, and lard, it's a classic dessert often served during holidays and special occasions.
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Nguyên liệu
- Mung beans500g
- Granulated sugar300g
- Lard150g
- Vanilla extract1 tsp
- Salt1/4 tsp
Các bước
- 1
Rinse mung beans thoroughly and soak in water for at least 4 hours or overnight.
- 2
Drain the soaked mung beans and steam them until tender, about 20-30 minutes.
- 3
Transfer the steamed mung beans to a food processor or blender and process until very smooth. If needed, add a tablespoon of water to help with blending.
- 4
Heat lard in a non-stick pan over medium-low heat. Add the smooth mung bean paste and cook, stirring constantly, until the paste thickens and pulls away from the sides of the pan, about 20-30 minutes. This step is crucial for texture.
- 5
Add sugar, vanilla extract, and salt to the pan. Continue to cook and stir until the sugar is fully dissolved and the mixture forms a cohesive, dry dough that is no longer sticky.
- 6
Remove the mixture from heat and let it cool slightly. While still warm, press the mixture into small square molds, often with decorative patterns, or roll into small balls.
- 7
Allow the cakes to cool completely before serving or storing.
