Vietnamese Pandan Layer Cake with Mung Bean Filling
A stunning, naturally green and golden layered cake featuring fragrant pandan-infused batter and a sweet, creamy mung bean paste filling. This traditional Vietnamese dessert is a beautiful and delicious celebration of flavor and texture.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs room temperature
- 1/2 cup vegetable oil
- 1/2 cup coconut milk
- 2 tbsp pandan extract or juice for vibrant green color and flavor
- 1 cup split dried mung beans rinsed and soaked overnight
- 1/2 cup granulated sugar for filling
- 1/4 cup coconut milk for filling
- 2 tbsp unsalted butter melted, for filling
Notes
Storage: Store the cooled cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: The mung bean filling can be made 2 days in advance and stored in the refrigerator. Variations: For a dairy-free version, use vegan butter. You can also add a pinch of turmeric to the golden layer for a brighter color. Serving Suggestion: Serve slices with a cup of hot Vietnamese tea or as a delightful ending to a festive meal.