Vietnamese · Dessert
Mung Bean Fudge Bars
A Vietnamese twist on the classic fudge bar, built on a steamed mung bean paste instead of wheat flour for a dense, custardy, faintly savoury-sweet centre. Coconut milk and toasted coconut echo flavours found in Vietnamese mung bean cakes like banh dau xanh, reworked here into a baked, fudgy bar format.
$1
25 minsPrep
30 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
227Calories
3.1gProtein
15.4gFat
20gCarbs
12.5gSugar
2.4gFiber
251mgSodium
113mgChol
11gSat Fat
158mgPotassium
22mgCalcium
0.9mgIron
0.2mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Steam 90g split peeled mung beans (soaked overnight) until soft, then blend with the coconut milk into a smooth, thick paste — this forms the base in place of wheat flour.
2
Preheat oven to 160°C (320°F) and line a 10x10cm tin with parchment, leaving an overhang for easy lifting.
3
In a bowl whisk the sugar, melted butter and beaten egg yolk into the mung bean paste until glossy and fully combined.
4
Sift the coconut flour and cornstarch over the mixture, add the vanilla extract and salt, and fold gently until no dry streaks remain and the batter is thick and fudgy.
5
Spread the batter evenly into the lined tin, smoothing the top with a spatula.
6
Bake for 28-32 minutes until the edges are set but the centre still looks slightly soft and glossy — a toothpick should come out with a few moist crumbs.
7
Cool completely in the tin on a wire rack for at least 20 minutes before lifting out using the parchment overhang.
8
Scatter the toasted desiccated coconut over the top, then cut into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0 oz0g chickpea gram flour
- 1.4 oz40g coconut milk
- 0.8 oz22g sugar white
- 0.5 oz14g melted butter
- 1 1/81 1/8 egg yolks, beaten (18g)
- 0.4 oz10g coconut flour
- 0.3 oz8g cornstarch
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.2 oz6g toasted coconut desiccated
