Savor the vibrant flavors of Vietnam with these sweet potato and mung bean cakes, a delightful snack that’s both comforting and nutritious. Perfect for sharing on chilly days, these cakes bring warmth and excitement to your table.

Why I Love This Recipe

I first stumbled upon this recipe while exploring the bustling streets of Hanoi, where the aroma of street food captivated my senses. The balance of sweet and nutty flavors paired with the soft texture left a lasting impression on me, prompting me to recreate it at home.

Why You’ll Love It Too

  • Quick and easy to prepare, taking only 20 minutes.
  • Wholesome and satisfying, perfect as a mid-day snack.
  • Unique flavors that kids and adults will love.
  • Naturally gluten-free and vegan-friendly, catering to various dietary preferences.

Ingredient Notes

• 1 cup mashed sweet potato: Look for vibrant orange or purple sweet potatoes for added flavor.
• 2 tablespoons sugar: Brown sugar can enhance the caramel notes, but any granulated sugar works well.
• 1 pound cooked mung beans: Can be found dried or canned; if using dried, soak and cook them first.
• 1/2 cup coconut milk: Full-fat coconut milk adds richness, but light versions can be used for a lower calorie option.

Step-by-Step Instructions

  1. Heat a non-stick skillet over medium heat, lightly greasing it if necessary to prevent sticking.
  2. Spoon a small amount of the mixture into the skillet, flattening each portion slightly to create small patties, and cook for 3-4 minutes on each side until golden brown.

Things I’ve Learned

These cakes store well in an airtight container in the fridge for up to three days. To reheat, simply warm them in a skillet or microwave for a quick snack. If you want to prepare ahead, the mixture can be made a day early and stored in the fridge before cooking.

FAQs

Q: Can I substitute any of the ingredients?

A: Yes, most ingredients can be substituted with similar alternatives while maintaining the overall flavor profile.

Q: How should I store leftovers?

A: Store covered in the refrigerator for up to 3 days for best quality and freshness.

Q: Is this recipe gluten-free?

A: Check that all ingredients are certified gluten-free, especially any processed items or seasonings.

Four-Ingredient Vietnamese Sweet Potato and Mung Bean Cakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup mashed sweet potato
  • 2 tablespoons sugar
  • 1 pound cooked mung beans
  • 1/2 cup coconut milk

Instructions

  1. In a large mixing bowl, combine the mashed sweet potato, sugar, cooked mung beans, and coconut milk until smooth and well-blended.
  2. Heat a non-stick skillet over medium heat, lightly greasing it if necessary to prevent sticking.
  3. Spoon a small amount of the mixture into the skillet, flattening each portion slightly to create small patties, and cook for 3-4 minutes on each side until golden brown.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!