Mung Bean Cake With Coconut Milk

May 20, 2023May 20, 20230 2

Delightful Mung Bean Cake recipe to satisfy your cravings

by The Chefin Dessert

Prep

10 min + overnight soaking

Cook

50-60 min

Ready In

11+ hours

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

6-8

Calories

370

Sugar

25g

Fat

13g

Mung Bean Cake is a popular sweet dish in Asia that is often served during festivals and celebrations. Mung beans are an ancient crop that has been cultivated for thousands of years and was first domesticated in India. This cake is made by blending cooked mung beans with coconut milk and eggs, then baked in the oven until golden and crispy on the outside, while still moist and dense on the inside. It is a delicious dessert that is perfect for any occasion and can be enjoyed as is or paired with fresh fruits and toppings.

Instructions

1.	Soak mung beans overnight.
2.	In a blender, puree mung beans with coconut milk until smooth.
3.	In a bowl, whisk together the eggs and brown sugar until sugar is dissolved.
4.	Add in the mung bean mixture and shallots. Mix well.
5.	Preheat oven to 375 degrees Fahrenheit.
6.	Grease a 9x9 inch baking dish with canola oil.
7.	Pour the mixture into the baking dish.
8.	Bake for about 50-60 minutes, or until a toothpick inserted comes out clean.

PROS

This Mung Bean Cake is a gluten-free, protein-packed dessert that is both delicious and healthy.

It is easy to make and requires only a few simple ingredients.

Perfect for vegans and non-vegans alike.

CONS

Mung Bean Cake can be a bit dense and heavy in texture.
However, this can be easily remedied by pairing it with a light and refreshing topping such as fresh berries or a coconut whipped cream.

HEALTH & BENEFITS

Mung Bean Cake is a great source of plant-based protein, fiber and iron.
It is also a low-fat dessert option that can help in maintaining a healthy weight.
The mung beans in this recipe are high in antioxidants which helps in reducing inflammation and increasing immunity.

	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