How To Make Sweet Soybean Coconut Cake Desert Recipe
- Serves 4
- Has a Prep Time of 25 minutes
- **Beans need to Soak for at least 3 Hours**
- Cooking Time of 40 Minutes
This recipe is best if served with Coconut Ice Cream with Caramelized Bananas!
This recipe is a Southeast Asian Cambodian Khmer Desert Recipe and uses Soybeans. In Cambodia, there are 2 types of Soybeans.
- Red or Black Soybeans are used for making Soy Sauce and Tofu.
- The other kind of Soybeans are the Green and Yellow varieties which are used to make Cakes.
- The Soybeans have to be soaked in water for several hours to soften them for easier cooking.
- They can be found in many Major Supermarkets, Health Food Stores and Asian Specialty Stores.
This recipe also calls for the use of a Steamer which can also be found in most Asian Specialty Stores or ordered online.
Let's take a look at the Ingredients:
Sweet Soybean Coconut Cake Ingredients
How To Prepare
Dried Yellow Soybeans
1 1/2 cups (150 g)
Soak in a bowl covered with Cold Water
Just a Pinch!
Palm Sugar or Dark Brown Sugar
1/2 cup (100g)
1 cup (250 ml)
Freshly Grated or Dried Unsweetened Coconut
1/2 cup (100g)
Sweet Soybean Coconut Cake Recipe
**Allow Soybeans to soak in a bowl of cold water for three hours before starting recipe**
- When Soybeans are finished soaking for at least 3 hours, drain them and put in a saucepan with fresh water.
- Bring Soybeans to a boil and cook for 10 minutes.
- Drain Soybeans and set aside.
- Combine Salt, Sugar, Coconut Milk, Grated Coconut and the Soy Beans in a saucepan and cook over medium heat until beans are soft. Stir Constantly!
- Add the Beaten Eggs and pour mixture into a round mold (a plastic bowl will do).
- Preheat a Steamer
- Steam the Cake for 20 minutes.
- Set Aside and allow to cool before serving.
That's it! Let's top this cake with a scoop of Homemade Coconut Ice Cream with Caramelized Bananas!
Just follow the link!
Chanang Tay! (That's Delicious!)
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