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Bánh Cam Nước Cốt Dừa – Sesame Mung Bean Cake with Coconut Curd

Name: Bánh Cam Nước Cốt Dừa – Sesame Mung Bean Cake with Coconut Curd
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 2 servings
Ingredients: ¾ cup dried mung beans (soaked 6 hours, drained); 3 tablespoons coconut sugar; 2 tablespoons coconut oil, divided; ¼ teaspoon vanilla extract; ⅓ cup white sesame seeds (toasted lightly in dry pan); ½ cup coconut milk (full-fat); 3 egg yolks; 2 tablespoons lime juice; 1 tablespoon sugar; Pinch of fine sea salt; Coconut water (¼ cup, if needed for binding)

A round, sweet mung bean cake encased in golden toasted sesame seeds with a delicate crispy crust, filled with velvety mung paste and a bright hit of homemade coconut curd that cuts through the richness. A traditional Vietnamese sweet that works as a sophisticated afternoon pick-me-up.

823cal 29gprotein 82gcarbs 46gfat 20min prep 22min cook 2serves

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