Vietnamese Steamed Rice Cake with Mung Bean and Coconut
Delicately steamed rice cakes layered with sweet mung bean paste and topped with creamy coconut sauce, offering a traditional Vietnamese dessert with a silky texture and mild sweetness. This vietnamese-inspired desserts ready in about 75 minutes layers rice flour, tapioca starch, 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 180 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
- 1 cup rice flour
- 1/2 cup tapioca starch
- 1/3 cup sugar
- 1 1/2 cups water
- 1/2 cup mung beans (split, peeled)
- 1 cup coconut milk
- 1/4 tsp salt
- 2, optional pandan leaves
- 2 tbsp, for garnish toasted sesame seeds
Instructions
- Step 1: Rinse 1/2 cup split, peeled mung beans and soak in warm water for 1 hour. Drain and steam over boiling water for 20 minutes until soft. Mash the mung beans into a smooth paste and set aside.
- Step 2: In a bowl, combine 1 cup rice flour, 1/2 cup tapioca starch, 1/3 cup sugar, and 1 1/2 cups water. Whisk until smooth and let rest for 15 minutes.
- Step 3: Lightly grease a 9-inch round steaming pan. Pour half of the rice flour batter into the pan and steam over boiling water with 2 pandan leaves wrapped in foil placed nearby for 10 minutes until the cake layer sets.
- Step 4: Spread the mashed mung bean paste evenly over the steamed layer, then pour the remaining rice batter on top. Steam again for 15 minutes until the top layer is firm and translucent.
- Step 5: Meanwhile, heat 1 cup coconut milk with 1/4 tsp salt in a small saucepan over low heat until warm but not boiling.
- Step 6: Remove the steamed rice cake from the steamer and let cool slightly. Cut into squares and drizzle with the warm coconut sauce. Sprinkle 2 tbsp toasted sesame seeds on top before serving.
Frequently asked questions
How long does Vietnamese Steamed Rice Cake with Mung Bean and Coconut take to make?
Total time is about 75 minutes (30 min prep + 45 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 Vietnamese Steamed Rice Cake with Mung Bean and Coconut?
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 Vietnamese Steamed Rice Cake with Mung Bean and Coconut?
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 Vietnamese Steamed Rice Cake with Mung Bean and Coconut 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 Vietnamese Steamed Rice Cake with Mung Bean and Coconut?
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.
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