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Cool Q‑Bouncy Green Bean (Mung Bean) Cake
A refreshing, chewy summer dessert made from mung beans and tapioca starch. The cake is steamed in thin layers with sweetened mung beans, giving a silky, melt‑in‑your‑mouth texture that’s perfect served chilled.
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Critical Success Points
- • Soaking the mung beans long enough to soften them.
- • Cooking the beans until they are fully split and soft.
- • Mixing the hot sugar syrup with the tapioca slurry quickly to avoid premature setting.
- • Greasing the mold thoroughly for easy release.
- • Steaming each layer for exactly 3 minutes; over‑steaming makes the cake gummy.
Safety Warnings
- • Hot steam can cause severe burns – keep face away from the steamer opening.
- • Sugar syrup reaches high temperatures; handle with care to avoid scalds.
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