Recipe: Purple mooncake – Bánh trung thu tím

Bánh trung thu tím - Purple mooncake recipe

By Helen Le Published: October 9, 2013

  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins

  • Yield: 4 Servings

A romantic non-conventional mooncake for Mid-Autumn Festival. It's healthy, not too sweet and beautiful.

  • In a food processor, combine the purple sweet potato, condensed milk and coconut milk. Pulse to puree.
  • Cook the mung beans with water in a rice cooker until soft. Then puree in a food processor with vegetable oil, sugar, vanilla, and salt. Stir-fry the mung bean paste with some cooking oil and starch if you want a smooth paste. Divide and shape into balls
  • Grease the mold with some vegetable oil. Spread the purple paste to 1/3. Then add the filling and more purple paste to cover.
  • Cut out a round piece of cardboard to the base size of the cake and wrap in aluminum foil.
  • Place cake on the base and remove from the mold. Chill a few hour in the fridge to set and it is ready to serve.

Post By Helen Le (262 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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  • Huyen Tran Nguyen

    Hello Helen, how long will these cakes last at room temperature?