Bánh Đậu Xanh

Bánh Đậu Xanh (Vietnamese Mung Bean and Pork Cake)

A traditional Vietnamese celebratory cake featuring a sweetened mung bean paste wrapped in a thin layer of seasoned pork fat and sugar, steamed until set and sliced into jewel-like portions. Northern Vietnam is its spiritual home, where it is served at Lunar New Year, weddings, and ancestor altars.

Prep

45 min

Cook

90 min

Total

135 min

Serves

8 to 10

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz) hulled split mung beans (đậu xanh), yellow, not green-skinned; soak 4 hours
• •250 g (9 oz) caster sugar, fine granulated; adjust to taste
• •80 ml (⅓ cup) neutral oil or melted pork fat, pork fat is the traditional choice; use vegetable oil for a lighter version
• •3 tbsp toasted sesame seeds, finely ground, optional
• •1 tsp vanilla extract or pandan extract, pandan is closer to the classic Northern flavor
• •fine salt, ¼
• •200 g (7 oz) ground pork (not lean), about 20–25% fat is essential for the silky texture
• •60 g (¼ cup) rendered pork fat (leaf lard preferred), melted; traditional wrappers rely on this
• •30 g (2 tbsp) sugar for the pork layer, helps the pork set and adds sweetness
• •fish sauce, ½, use light soy sauce as a substitute if needed
• •white pepper, ¼
• •2 pieces banana leaves, wilted over an open flame to make pliable; substitute parchment if unavailable

Steps

1. 1 Cook the mung beans: drain the soaked beans, place in a pot, cover with fresh water by 2 cm (about 1 inch), and simmer 30–40 minutes until very soft and breaking apart. Drain well.
2. 2 Mash the hot beans while still warm, passing through a fine sieve or food mill for the smooth paste bánh đậu xanh requires. Press out as much moisture as possible using a clean cloth.
3. 3 Cook the bean paste: combine the mashed beans, sugar, oil (or melted pork fat), salt, and vanilla in a heavy pan over low heat. Stir constantly for 15–20 minutes until the paste comes together, leaves the sides of the pan, and tastes sweet and fragrant. Stir in the ground sesame seeds at the end. Set aside to cool until just warm.
4. 4 Prepare the pork layer: in a bowl, mix the ground pork, melted leaf lard, sugar, fish sauce, and white pepper until glossy and slightly sticky, about 2 minutes by hand or 30 seconds in a stand mixer.
5. 5 Line a 20 cm (8-inch) round or square pan with parchment, then line the inside with wilted banana leaves, leaving overhangs so the cake can be lifted out later.
6. 6 Assemble: spread about two-thirds of the bean paste into an even layer about 1.5 cm (⅝ inch) thick on the bottom. Spread the seasoned pork mixture evenly over the bean paste. Top with the remaining bean paste, smoothing the surface. Tap the pan gently to settle.
7. 7 Cover the pan tightly with foil. Place in a steamer over vigorously boiling water.
8. 8 Steam on medium-high for 50–60 minutes. The cake is done when a skewer inserted into the center comes out hot and the pork layer is firm and opaque, with an internal temperature of at least 74 °C / 165 °F (cooked pork, well done).
9. 9 Cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Chilling is essential: the cake sets its final texture and slices cleanly only when cold.
10. 10 To serve, lift the cake out using the banana leaf overhangs, peel off the leaves, and slice with a sharp, lightly oiled knife into 4 cm (1½ inch) squares or diamonds. Traditionally served at room temperature or slightly chilled with tea.