Banh Dau Xanh Rau Cau (Mung Bean Agar Jelly Cake), Sweetened with Monk Fruit
Sweets and drinksChilled DessertsVietnamAbout 1 hour 30 minutes, not counting the time to soak the beans
This cake sets in clear layers around a nutty ball of mung bean filling. The tricky part is that the jelly layers blend into each other when they are poured too quickly.
Each layer sets for only 2 to 3 minutes before the filling goes in and the next layer follows. The mung bean filling cooks down until it is thick and no longer sticky.
This batch weighs about 1.7kg, at roughly 78 calories per 100g.
Method
Rinse 200g split mung beans, soak them 4 to 6 hours or overnight to soften, then steam or boil them, drain and cool.
Blend the beans with 100ml coconut milk and 90g kOBE Monk Fruit Blend until smooth and even.
Pour the mixture into a pan and cook over low heat until thick and no longer sticky. Add 20g unsalted butter and 1/4 teaspoon salt and mix well.
Roll the filling into balls 2 to 3cm across and let them cool.
Mix 10g soft agar jelly powder with 135g kOBE Monk Fruit Blend, stir it into 1 liter water so it does not clump, and rest it 10 minutes to hydrate.
Cook the jelly over medium heat, stirring steadily, until fully dissolved. Divide it into portions and stir 50ml pandan extract or 100ml unsweetened oat milk into each one.
Pour a thin layer of jelly into the mold and leave it 2 to 3 minutes to set slightly. Set a ball of mung bean filling on top, then pour in more jelly to cover it.
Add further layers in other colors as desired, then let it cool completely and set firm.
Tips
Cook the agar over medium heat with constant stirring so it does not catch on the bottom of the pot.
Wait for each layer to set on top before the next one goes on so they do not run together.
Cook the filling until it no longer sticks to your hands before rolling, since wet filling clouds the agar layer.
Mix the agar powder with the kOBE Monk Fruit Blend while both are dry before the water goes in, as pouring water straight on clumps it at once.
Drop the filling balls in the moment the agar layer has just set on top, since going in early sends them to the bottom of the mold.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.