Coconut Pandan Steamed Rice Cake with Mung Bean Filling
A delicate Vietnamese dessert of steamed rice cake infused with pandan and coconut milk, filled with sweet mung bean paste. This vietnamese-inspired desserts ready in about 80 minutes layers glutinous rice flour, coconut milk, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 250 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups glutinous rice flour
- 1.5 cups coconut milk
- 1/4 cup (fresh pandan leaves blended with water and strained) pandan juice
- 1/2 cup sugar
- 1 cup mung beans (split, husked)
- 2 cups water
- 1/4 tsp salt
- 2 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup husked split mung beans under cold water until water runs clear. Soak for 1 hour, then drain.
- Step 2: In a saucepan, combine soaked mung beans and 2 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes until soft. Drain excess water, mash mung beans with 1/4 tsp salt and 2 tbsp vegetable oil until smooth. Set aside.
- Step 3: In a mixing bowl, whisk together 2 cups glutinous rice flour, 1/2 cup sugar, 1.5 cups coconut milk, and 1/4 cup pandan juice until smooth batter forms.
- Step 4: Prepare a steamer and line a 9-inch round cake pan with parchment paper. Pour half of the batter into the pan.
- Step 5: Dollop mung bean paste evenly over the batter, then carefully pour remaining batter on top to cover the filling.
- Step 6: Steam over high heat for 40 minutes, checking water level to avoid drying out. Cake is done when firm to touch and a toothpick inserted in center comes out clean.
- Step 7: Let cool slightly before slicing into squares or wedges. Serve warm or at room temperature as a fragrant, sweet treat.
Frequently asked questions
How long does Coconut Pandan Steamed Rice Cake with Mung Bean Filling take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Coconut Pandan Steamed Rice Cake with Mung Bean Filling?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Coconut Pandan Steamed Rice Cake with Mung Bean Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut Pandan Steamed Rice Cake with Mung Bean Filling for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut Pandan Steamed Rice Cake with Mung Bean Filling?
Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
