Purple mooncake – Bánh trung thu tím
Bánh trung thu tím - Purple mooncake recipe
By Helen Le 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.
- 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
- 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.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!