Đậu Xanh Làm Bánh Này Ngon Không Thể Cưỡng Nổi Quá Dễ- Mung bean cake

Hello everyone Today I'm making baked mung bean cake— it's incredibly chewy fragrant and rich with conut milk This cake is delicious whether baked or steamed it stays fresh and flavorful for 3 to 4 days without going stale Please watch the video to learn how to make it First I prepare 200 grams of mung beans which I've already soaked in water for a few hours to soften them Clean the mung beans and now you'll go ahead and cook them I'll prepare the mung bean paste first so I can mix the powder later And since this bud has already opened just give it a little water— I'm watering it just enough to cover the size of the bud Put it on the stove I'll cover it and let it boil Once the beans start boiling remember to lift the lid immediately It'll start foaming up so I'll lower the heat I'll get rid of this foam so the beans can simmer undisturbed Get rid of all the foam completely okay Now I'll put the lid on loosely like this and reduce the heat to low I cooked it until the liquid was gone then I checked it Now the beans are dry but they're still not soft yet Now I'll cover it again At this point make sure to reduce the heat to very low I'll cook it for 10 more minutes Now the beans are soft and fully cooked You can squish one to check The beans are ready when they've dried out completely I'll turn off the stove right away Next I'm preparing 50 grams of tapioca starch And 50 grams of flour I use flour grade 8 You can also use all-purpose flour 250 ml conut mil 200 grams of sugar This amount of sugar makes the cake deliciously sweet If you prefer less sweetness you can reduce it by 50 grams 50 grams of cooking oil A pinch of salt one vanilla stick for aroma 50 grams of condensed milk is equivalent to 3 tablespoons Let the beans cool down a bit after you 've set them aside then transfer them into your grinder—this way the grinding process will yield better results It's not too hot then stir in all the mung beans I've prepared Then you'll pour in all the conut milk you prepared earlier Continuing I'll take the path—just put it in and I'll start recording right away Then grind it Grind it well The smooth delicious texture of the cake comes from how finely you grind it Then turn it off right away Now I'll add the starch which is similar to flour all at once Then add the condensed milk as well Cooking oil okay Or butter works too really I've already added the salt and vanilla and I'm blending it all together Then I'll mix it thoroughly until the dough is evenly combined with the mung beans and then I'll turn it off right away I'm preparing this 18cm mold Line with parchment paper You can directly pour the mung bean mixture into it I blend it like this and it's evenly mixed so I don't have to stir it again Now I'll bake it in the air fryer you can also bake it using your own method I'll set the temperature to 180 degrees and bake it for half an hour Now I'll check it Mine's golden and delicious already I'll remove the cake right away The timing will vary slightly depending on the pan used You can adjust it—by the time the cake cools down a bit I'll remove it from the pan when the top layer turns golden it'll be crisp Here's the cake Now I'll remove the candle wrapper The cake is incredibly chewy I'll toast the bottom layer a bit more I'll keep toasting it just a little longer for that extra crunch You can skip toasting it if you'd like though I only baked it for 10 minutes this time—just enough to get a slight golden color on top Alright now let's take out the cake It'll have a slightly crisp texture on top Ours is wonderfully chewy The mung bean cake is done This cake tastes better when eaten cold rather than hot Once it's cooled down slightly you can cut it right away Now I'll cut it into pieces There's a slightly firm layer on top so it'll be crispy Inside it has a chewy texture And now it's all cut up The cake tastes better when it's cooled down than when it's hot But it's still delicious when eaten warm too Because of the conut milk in the cake when it cools down the conut milk becomes richer And it tastes sweeter when eaten warm The slice of cake looks incredibly tempting The mung bean filling has a golden hue And the top layer toasted with a dusting of flour is golden too With the way the batter is mixed and the conut milk ratio my cake turned out perfectly—soft not at all hard Extremely tempting with plenty of sweetness and rich conut milk chewy and soft texture plus the satisfyingly nutty taste of mung beans You can enjoy this cake for three to four days—it's incredibly delicious—and thank you all for watching and supporting my channel Please subscribe to the channel to receive my latest videos as soon as I upload them and don't forget to like comment share and support the video Hello and see you in the next videos