Banh Phu The (Pandan Coconut Sweetheart Cake), No Added Refined Sugar

Method

1. Rinse the mung beans, soak them in warm water for 3 to 4 hours until soft, rinse again, then steam until tender and blend smooth.
2. Trim the root ends off the pandan leaves, wash them, cut them into 2 or 3 pieces and simmer with 400ml water for 20 minutes. Once the water turns pale green, blend and strain for the extract.
3. Put the mashed mung beans in a pot with a little cooking oil and stir over medium low heat. When the paste starts to thicken, add 27g kOBE Monk Fruit Blend and keep stirring until the filling is thick and smooth, then turn off the heat and stir another 2 to 3 minutes.
4. Mix the pandan extract with 200g tapioca starch, 5g salt and the remaining 27g kOBE Monk Fruit Blend. Cook over heat, stopping as soon as the batter turns smooth and thick.
5. Line small square or rectangular molds with pandan leaf and brush with a thin layer of oil.
6. Pour in a layer of batter, add the mung bean filling and shredded coconut, then cover with another layer of batter.
7. Steam the molds for 20 to 25 minutes until set. Lift them out, let them cool and serve.

Tips

• Blending the simmered pandan leaves again before straining gives a deeper color and more aroma.
• Without the traditional pandan molds, lining small molds with the leaves keeps the flavor exactly the same.
• Take the tapioca starch off the heat the moment it turns thick and clear, since overcooking makes the cake dense and hard.
• Stir the mung bean filling constantly over medium low heat, as high heat scorches it on the bottom of the pot.
• Let the cakes cool completely before unmolding, since warm ones tear easily.