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Mung Bean Sweet Cake Recipe

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This recipe for Mung Bean Sweet Cake, by , is from Treats from our Travels: Our Eating Itinerary , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ben Wallace


-1 cup dry mung beans
-1/2 cup lotus seeds (may be omitted)
-1/2 cup cornstarch strips
-5 Chinese prunes
-1 1/2 cup coconut milk
-1/4 teaspoon vanilla
-5 cups water

Soak cornstarch strips in hot water 5 min before cooking.
Slice Chinese prunes and remove the seeds.

Soak the mung beans in 3 cups water for 3 hrs. Rub the beans to remove the hulls and rinse well to pour them off.
To clean the lotus seeds, soak them for 3 hours with 1 tablespoon baking soda in hot water. Rub the peels to remove them, rinse well.

Cook lotus seeds separately in 2 cups water for 1 hr. Remove the middle shoot with a wooden or plastic pick. If peeled lotus seeds are available, cook them with green peas at the same time.

Combine mung beans, Chinese prunes, cornstarch strips with 5 cups water and cook until done (about 45 min). Add cooked lotus seeds, sugar and cook for 15 minutes more. Blend in 1 cup coconut milk and vanilla, and cook another 15 min. Remove the heat. Serve hot or cold.

Personal Notes:
Personal Notes:
Makes: 8 to 10 Servings
Preparation Time: 3 Hours
Cook Time: 1.5 Hours




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