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.

  • 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.