Vietnamese National Dishes

Bánh trái cây đậu xanh

Shape sweet mung-bean paste into tiny colorful fruit, then seal each piece with a delicate clear agar glaze.

Vietnamese National Dishes
Share
A wide ceramic platter of colorful, agar-glazed fruit-shaped mung-bean sweets arranged in a row.
A thin clear agar coating adds a soft sheen to the small hand-shaped sweets.
Yield 9 servings, 36 miniature cakes; 4 cakes per serving
Cook time 60 minutes
Passive time 180 minutes
Total time 295 minutes
Calories per serving About 160 kcal
Ingredients ↓
Overview

Bánh trái cây đậu xanh

Bánh trái cây đậu xanh is a Huế confection shaped like miniature fruit. Its soft, sweet center is made from peeled mung beans cooked until they can be molded; color and fine details give each piece its character. Huế sources describe versions colored with plants and food coloring, and methods vary among makers.

This home version keeps the defining mung-bean paste, fruit shapes and glossy agar finish. Concentrated food-safe gel colors are easier to control. Plan for the bean soak, shaping and painting; the handwork is part of the dessert.

Practical

Practical

  • Tips for successSoak the beans covered in the refrigerator, then steam until every bean mashes easily. Cook the blended paste slowly, stirring often. Stop when it pulls from the pan and a test ball holds its shape. Cool the paste before sculpting; warm paste is sticky and loses fine details. Make small pieces and use a clean, food-only brush or toothpick for details. Boil agar until dissolved, then keep it warm and fluid. Work in small batches so it does not set in the pan.
Ingredients

Ingredients

Ingredients

  • 250 g peeled split mung beans, dry
  • 750 ml cool water for soaking (discard after soaking)
  • 125 g granulated sugar for the paste
  • 10 g food-grade agar powder
  • 20 g granulated sugar for the coating
  • 500 ml water for the coating
  • 1 g food-safe concentrated gel coloring, divided among 3–5 shades
Method

Method

Method

  1. Soak the beans. Rinse them, cover with 750 ml cool water, cover the bowl and refrigerate for 2 hours. Drain and discard the water.

  2. Steam until tender. Steam the drained beans about 30 minutes, until they crush smooth with a fork. If any remain firm, steam for 5 minutes more and check again.

  3. Cook the paste. Blend the tender beans with 125 g sugar until smooth. Stir in a nonstick pan over low heat about 25 minutes, until the paste pulls from the pan and a test ball holds its shape. Spread on a clean tray and cool for 20 minutes.

  4. Shape and color. Divide into 36 equal pieces. Shape each into a miniature fruit using clean tools for details. Brush with a little food-safe gel color and let dry to the touch.

  5. Make the agar coating. Whisk the agar with 20 g sugar. Gradually whisk into 500 ml water. Bring to a full boil, then simmer and stir for 5 minutes until clear and dissolved. Keep just warm and fluid; reheat if it sets.

  6. Glaze the cakes. Dip each piece briefly in the agar. Let the first thin coat set for about 10 minutes, then dip once more for even gloss. Use a dipping fork or food-safe skewer; do not leave pieces in the hot liquid.

  7. Set and serve. Refrigerate for 30 minutes and serve cool. Refrigerate leftovers within 2 hours, or within 1 hour above 32°C; keep at or below 4°C and use within 3–4 days. Reheating is unnecessary; if reheated, leftovers should reach 74°C / 165°F.

Practical

Practical

Practical guidance

The paste should be smooth and pliable, not wet or crumbly. Bean moisture and pan width vary, so use the test-ball cue rather than the clock alone. Make simple shapes first, then add leaves or dimples with a toothpick. Use only food-safe colors and follow their package directions.

Troubleshooting

Paste slumps: Return it to the pan and cook a few minutes longer over low heat, stirring; cool again. Paste cracks: Warm a small piece between your fingers and knead briefly. Do not add water, which can make it sticky. Agar sets too soon: Reheat gently until fluid. Do not thin it with water after it sets. Color smears: Let it dry to the touch before coating and apply thin layers.

Food safety

Soak the beans covered in the refrigerator for 2 hours and discard the soaking water. Handle hot agar carefully; it can burn. Refrigerate finished cakes within 2 hours, or within 1 hour above 32°C; keep at or below 4°C and use within 3–4 days. Do not rely on room-temperature shelf-life claims for this moist home batch. If reheating a leftover, heat it to 74°C / 165°F.

FAQ

Can I use whole mung beans? Use peeled split mung beans for this recipe. Whole beans cook differently and leave a less smooth paste. Can I replace agar with gelatin? Agar is the plant-based setting agent here. Gelatin behaves differently, so it is not a one-for-one swap. Can I use natural colors? Huế sources mention pandan, beet, gac and magenta leaves. This recipe uses concentrated food color for consistent results; plant extracts may change the paste or glaze and need adjustment.

Nutrition per serving (estimate)

Nutrition per serving (estimate)

  • Serving size4 miniature cakes
  • CaloriesAbout 160 kcal
  • CarbohydrateAbout 34 g
  • ProteinAbout 7 g
  • FatAbout 0 g (rounded; approximately 0.3 g)
  • FiberAbout 5 g
  • SodiumAbout 5 mg
Allergens

Allergens

Contains mung beans, a legume. Check the agar and food-color labels for ingredients and cross-contact statements. Anyone with a known mung-bean or legume allergy should avoid it.

A final note

A final note

  • Serve four chilled cakes per person with hot tea or after a meal.
  • Keep remaining pieces covered in the refrigerator until serving.
Vietnamese National Dishes

Vietnamese National Dishes

View recipe → →
Bánh bò nướng lá dứa ring cake with a slice showing its airy pandan honeycomb crumb.
Vietnamese National Dishes

Bánh bò nướng lá dứa

Bake a springy pandan-and-coconut cake with a glossy golden crust and the airy, cell-like crumb that gives bánh bò nướng its honeycomb name.

View recipe → →
Paired Phan Thiết bánh căn rice cakes with scallion oil beside tomato fish broth, pork xíu mại, quail eggs and shredded green mango.
Vietnamese National Dishes

Bánh căn Phan Thiết

Make small rice cakes with lightly crisp bottoms, pair them with scallion oil, and serve with a hot tomato-fish broth, pork meatballs, quail eggs and green mango.

View recipe → →
Diamond-cut pieces of translucent steamed banana cake on a blue-and-white plate, topped with coconut sauce and sesame, with extra sauce and bananas behind.
Vietnamese National Dishes

Bánh chuối hấp nước cốt dừa

Ripe banana slices set into a soft, chewy tapioca cake, steamed until translucent, chilled until sliceable, then served with lightly salted coconut sauce and toasted sesame.

View recipe → →