Indulge in the delightful aroma and irresistible taste of Pandan Bean Cakes, a beloved Southeast Asian treat. These soft, fragrant cakes offer a harmonious blend of sweet and savory flavors, with the vibrant pandan leaf lending its unique fragrance and beautiful green hue. The slightly chewy texture contrasts beautifully with the creamy bean filling, creating a truly satisfying culinary experience. Whether you're a seasoned baker or a kitchen novice, this recipe is designed for easy preparation and guaranteed delicious results.
Pandan Bean Cakes are surprisingly simple to make, requiring readily available ingredients and straightforward techniques. This recipe provides a step-by-step guide, complete with helpful tips and tricks to ensure your cakes turn out perfectly every time. Get ready to embark on a culinary journey that will transport your taste buds to the heart of Southeast Asia! Let's begin with the recipe!
Tools Needed
- Pan
- Mortar and pestle
- Steamer
- Thin cloth
- Blender
- Strainer
- Pot
- Tray
Ingredients
- Sesame seeds (white and black)
- Sugar
- Mung beans
- Water
- Grated coconut
- Salt
- Glutinous rice flour
- Pandan leaves
- Apple green food coloring (optional): 3-4 drops
Step-by-Step Instructions
Step 1. Prepare Ingredients & Make the Dough
- Roast sesame seeds in a pan over low heat until golden yellow and fragrant. Then grind them using a mortar and pestle. Mix with sugar.
- Soak mung beans overnight. Wash and steam them in a steamer lined with a thin cloth for 20 minutes, making a hole in the center for steam to escape.
- Steam the grated coconut for 5 minutes. Once cooked, put it in a tray, sprinkle with salt, and set aside.
- Divide the steamed mung beans into two parts. Mix one part with the steamed coconut. Set the other aside for the filling.
- Prepare pandan leaf water by blending pandan leaves with water, then filtering. Add 3-4 drops of apple green food coloring (optional).
- Gradually add pandan leaf water to the glutinous rice flour, kneading until a sticky and soft dough forms.
Step 2. Shape & Cook the Bean Cakes
- Roll the dough into small balls, flatten them, and boil in water until they float to the surface. Boil for an additional 2 minutes.
Step 3. Assemble & Fill the Bean Cakes
- Remove the cooked dough, drain well, and place a small amount in coconut shells. Add the reserved mung beans as filling, and fold to create bean cakes.
Step 4. Serve
- Arrange the pandan bean cakes on a plate and serve with sesame syrup.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Observe the white sesame seeds to determine when they are roasted to a desirable yellow color.
- The dough should be sticky and soft, not runny or too dry.
Nutrition
- N/A
FAQs
1. Can I substitute pandan paste for pandan leaves?
Yes, you can! Use about 1-2 tablespoons of pandan paste in place of the leaves. Adjust to your preferred intensity of pandan flavor.
2. What if my bean cakes are too dry?
This usually means they were overbaked. Try reducing the baking time by a few minutes next time and check for doneness earlier.
3. Can I make these ahead of time?
Yes! These cakes store well in the refrigerator for up to 3 days. You can also freeze them for longer storage.
With their irresistible aroma and delightful taste, these Pandan Bean Cakes are sure to become a new favorite treat. The simple recipe makes them perfect for both experienced bakers and beginners alike. Enjoy the rewarding experience of creating these beautiful and delicious cakes, and share them with friends and family!