2 cup dry mung beans (10 ounces)
1 cup sugar, granulated
2/3 cup cornstarch
2/3 cup coconut milk (or heavy cream )
1/4 tsp vanilla
Directions
Dry mash mung beans are available in Oriental food shops. Prepare mung
beans puree before making cake. Soak dry mung beans in hot water for
three hours. Rub the beans to remove the hulls, rinse well and pour
them off. Cook with 1 cup water until the beans are done and the
water evaporated. Stir cooked mung beans with a wooden or plastic
spatula until it is smooth. Dissolve sugar in coconut milk over low
heat. Pour mixture into mung bean puree. Add vanilla. Stir well to
make a smooth mixture. Pour into a preheated greased baking dish 8
inches in diameter and 3 inches in depth. Bake uncovered in a medium
oven (350^F) until golden brown (about 1 hour). NOTES: Cooked mung
beans, sugar, cornstarch, coconut and vanilla can be mixed in a
blender. After mixing, bake as indicated above. Source: Vietnamese
Dishes by Duong Thi Thanh Lien
Servings: 6 servings
Banh Dau Xanh (Mung Bean Cake) Recipe brought to you by Recipe Ideas
Categories: Bean; Cake; Dessert
The History of Recipes
Academics have proved the existance of recipes back into antiquity, in fact as far back into history as early Egypt, and quite possibly further than that. Having said that, mostly, these old cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later, we find a couple of books dating from the fourteenth century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the spicy food that is served today, but rather descriptions of the types of meals on the menus of the rich people of that time. Later on in the 1400s, people returning from the crusades brought back many new spices and herbs from the East, including basil and rosemary. The introduction of these new herbs and spices created an explosion in cookery books, the majority of which still exist in private collections. For the decades that followed, the powerful and rich strove to lay on the most exotic banquets, and as a result the best cooks and their collection of recipes increased in prestige. Even so, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. The arrival of television gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Banh Dau Xanh (Mung Bean Cake) recipe.
