Sweets and drinksBaked GoodsVietnamAbout 30 minutes
With only four ingredients, banh dau xanh nuong suits anyone new to baking. The cakes are crumbly, buttery and melt on the tongue. The difficulty is moisture: dough that is too dry cracks, dough that is too wet loses the pattern.
Knead until the dough is evenly smooth and no longer sticky, divide it into portions of about 20g, then press each firmly in a mooncake mold. Bake for 12 to 15 minutes at 200 degrees C until golden all over.
This batch weighs about 274g, at roughly 366 calories per 100g.
Method
Mix 130g mung bean flour, 40g all purpose flour, a pinch of salt and 49.5g kOBE Monk Fruit Blend in a large bowl. Add 55g butter softened at room temperature and knead until the dough is evenly smooth and no longer sticks to the hands.
Divide the dough into portions of about 20g. Press each portion firmly into a mooncake mold so the pattern comes out crisp.
Heat the oven to 200 degrees C for 10 minutes. Arrange the cakes on a baking tray and bake for 12 to 15 minutes until evenly golden.
Let the cakes cool before unmolding, because they break easily while still hot.
Tips
Knead until the mixture is evenly smooth and no longer sticky before it goes into the mold.
Homemade mung bean flour, from beans soaked until soft, steamed and ground fine, gives more fragrance than the packaged kind.
Butter softened at room temperature is what binds the mixture, since cold butter leaves it crumbly and the pressed cake breaks.
A firm press in the mold is what gives the pattern its sharp edges.
Let the cakes cool gradually before unmolding, since lifting them out hot breaks them easily.
A sealed glass jar keeps the cakes crisp.
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.