A traditional layered cake made with mung beans and pandan, offering a delightful combination of flavors and textures.
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Wash and clean the mung beans until the water is clear, then soak them in water overnight.
Wash the soaked mung beans again and place them in a steaming pan. Add 100ml water and steam over high heat for 20 minutes until the beans can be easily broken apart with your fingers. Let it cool.
Combine water, sugar, and salt in a saucepan. Boil until the sugar dissolves.
Place the cooked mung beans, sugar syrup, coconut milk, tapioca starch, and rice flour into a blender or food processor. Blend until smooth. Strain the batter to achieve a smooth consistency.
Combine pandan leaves and water. Blend until a fine pulp is formed. Squeeze the pandan pulp and sieve out 180ml pandan juice.
Combine pandan water, sugar, and salt in a saucepan. Boil until the sugar dissolves. Let it cool.
Place the pandan sugar syrup, coconut milk, tapioca starch, and rice flour into a blender or food processor. Blend until smooth. Strain the batter to achieve a smooth consistency.
Prepare the steamer by bringing the water to a boil. Brush some oil over the steaming pan or dish and preheat it by steaming it empty over boiling water for about 5 minutes.
Begin with the pandan batter, pour 130ml of pandan batter into the heated pan and steam at high heat for about 4-5 minutes or until the batter is cooked. Then add 200ml of mung bean batter onto it and steam for another 4-5 minutes.
Repeat this sequence until you get 9 layers. Test with a toothpick to see if the cake is done.
Once all the layers are cooked, turn off the heat and remove the cake from the steamer.
Wait until the cake completely cools down before removing it from the pan. Loosen the cake from the side with your hand. When ready to cut, use an oiled knife or plastic knife to prevent sticking.
Ensure the mung beans are thoroughly soaked and steamed for a smooth texture.
Use fresh pandan leaves for a more aromatic flavor.
Allow the cake to cool completely before cutting to maintain its shape.
How do I store steamed pandan mung bean layer cake for freshness?
To store your steamed pandan mung bean layer cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, consider freezing the cake. Just make sure to slice it before freezing for easier serving later.
What are some suitable substitutions for ingredients in steamed pandan mung bean layer cake?
If you don't have mung beans, you can substitute them with cooked yellow split peas for a similar texture. For tapioca starch, cornstarch can be used as an alternative, though it may slightly alter the texture. If you want a dairy-free option, you can replace coconut milk with almond milk or any other plant-based milk, but keep in mind that it will change the flavor profile.
What dietary restrictions does steamed pandan mung bean layer cake accommodate?
This steamed pandan mung bean layer cake is naturally gluten-free, as it primarily uses tapioca starch and rice flour. It is also dairy-free if you use coconut milk. However, it does contain sugar, so those on a low-sugar diet may want to adjust the amount of sugar used or use a sugar substitute.
How can I pair steamed pandan mung bean layer cake with beverages?
Steamed pandan mung bean layer cake pairs wonderfully with a variety of beverages. For a traditional touch, serve it with a cup of jasmine tea or green tea. If you prefer something more refreshing, try it with iced coconut water or a light fruit juice like mango or lychee.
What is the cooking process for making steamed pandan mung bean layer cake?
To make steamed pandan mung bean layer cake, start by soaking and steaming the mung beans until soft. Then, blend the mung beans with sugar syrup, coconut milk, and tapioca starch until smooth. Prepare the pandan juice by blending pandan leaves with water. Alternate steaming layers of pandan batter and mung bean batter in a preheated steamer until all layers are cooked. Allow the cake to cool completely before slicing.
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me.
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