A favorite treat from Northern Vietnam. These mini cakes are best enjoyed with a hot cup of tea. Vietnamese Petit Fours?

Ingredients:
-200g mung beans (dried, peel and split)
-150-200g sugar
-1 tbs koh fun
-2-3 tbs oil
-1/2 tsp vanilla, pomelo or mali flower water

What to Do:
Rinse and soak beans for at least a few hours, until they're nice and plump. Drain the beans and steam until tender. Mash the beans and mix with sugar. Simmer the beans over medium heat while stirring constantly for about 20 mins. Meanwhile mix together koh fun and oil. After about 20 mins, add the flour mixture and mix well. Continue to cook for another 10 mins. Add vanilla, and pomelo flower water. Cool until beans are cool enough to handle and press into a mold (if you don't own a traditional mould...use your imagination....*hint hint* chocolate molds *hint hint*.

Comments (18)

On 1:59 PM , Anonymous said...

For the picture shown, which mold did you use? The traditional mold bought in Vietnam, or are they chocolate molds? If bought in the US, can you give me the link of where you got it from (if ordered online) or name of the store.

By the way, I really like your web site. Keep up the good work. Thanks so much!

 
On 3:21 PM , Acne said...

I looove bean cakes. Thanks for the recipe!

 
On 5:19 PM , Anonymous said...

Great recipe. I been trying to find a Vietnamese pork liver pate recipe. Do you of one?


Vickie

 
On 1:37 PM , pelicano said...

I actually landed on your blog while looking for Vietnamese cake recipes...(thanks so much for posting the pig skin cake- one of my all-time fav sweets) and then started hopping around...I CANNOT get over how young you are!!! My gosh...you have quite a passion for cooking- definitely your 'calling'!

 
On 1:15 PM , Lien said...

Hello! I'm so glad I stumbled on your blog. I was actually trying to find a place in Seattle that takes orders for ba'nh de?o. I've been asking around, but no one seems to know. I need a decent sized order for my engagement, and so I can't make them myself. Do you have any ideas?? Any leads would be much appreciated!

 
On 2:46 PM , hoangtam/tt said...

Hi Liên,

I take orders for all pastries and cakes. But are you sure you want banh deo for your wedding? Usually people go with banh com, banh phu the, banh bia or banh in. Anyways, drop me an email if you're interested.

 
On 5:44 PM , Anonymous said...

tt,
I live in Edmonds, do you know where to buy koh fun in the Seattle area? I'd checked at 99Ranch market and they don't have it. Your feedback is appreciated.

Keep up the good work!

2T

 
On 12:07 AM , hoangtam/tt said...

2t,

I buy mine's at hau hau in seattle.

 
On 10:33 AM , Sophiayew said...

i really want to make this recipe happen.lol. thanks for this special recipe which i never heard and yet want to try.looks delicious!

May i know how much flour should i add in ? please~

 
On 10:36 AM , Sophiayew said...

hi i really like this make this recipe happen!

May i know how much flour should i add in ? please~

 
On 1:04 AM , hoangtam/tt said...

the recipe says 1 tbs

 
On 10:38 AM , Anonymous said...

Love to have the traditional mold in your pic. Have you consider selling it on your website? I am sure you will get loads of people ordering it.

 
On 7:54 PM , Anonymous said...

Hi, it looks very yummy. What is koh fun? Can i replace it? Thank you of your recipe
Rept

 
On 2:20 AM , Anonymous said...

Hi, i like Mung bean cakes so much, it is very yummy. I can't get the Koh fun. Can i replace it with other?. Thank you.

 
On 11:46 PM , hoangtam/tt said...

Koh fun is cooked glutinous rice flour. If you click on "koh fun" in the recipe you will see a picture of it.

 
On 8:28 PM , Anonymous said...

Umm... could you post the quantity of mung beans and sugar in cups?

 
On 1:01 PM , Fashion Queen!!! said...

Hi. I write for a food blog called Eating Berkeley and am wondering if I could have permission to republish the mung bean cake photo on the blog? Thank you.

 
On 1:36 AM , hoangtam/tt said...

Fashion Queen,

yes, of course as long as you cite your sources. thanks for stopping by!