Purple mooncake – Bánh trung thu tím
Bánh trung thu tím - Purple mooncake recipe
By Published: October 9, 2013
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
- Yield: 4 Servings
A romantic non-conventional mooncake for Mid-Autumn Festival. It's healthy, not too sweet and beautiful.
- Cuisine: Vietnam
- Course Traditional Cake (Bánh)
- Skill Level: Easy
Ingredients
- For the purple skin
- 500 g purple sweet potato steamed and peeled
- 4 tbsp sweetened condensed milk / maple syrup / honey
- 4 tbsp coconut milk / whipping cream
- For the filling:
- 1/2 cup peed split mung beans soaked in water for 1 hour
- 1/2 cup water
- 1 tbsp vegetable oil
- 9 g vanilla sugar (or 1 tbsp vanilla extract)
- A pinch of salt
Instructions
- In a food processor, combine the purple sweet potato, condensed milk and coconut milk. Pulse to puree.
- Cook the mung beans with water in a rice cooker until soft. Then puree in a food processor with vegetable oil, sugar, vanilla, and salt. Stir-fry the mung bean paste with some cooking oil and starch if you want a smooth paste. Divide and shape into balls
- Grease the mold with some vegetable oil. Spread the purple paste to 1/3. Then add the filling and more purple paste to cover.
- Cut out a round piece of cardboard to the base size of the cake and wrap in aluminum foil.
- Place cake on the base and remove from the mold. Chill a few hour in the fridge to set and it is ready to serve.
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