Bánh in Huế — pressed mung-bean cakes

Rinse the mung beans, soak them in plenty of cool water for 3 hours, then drain well.

Put the beans and 450 ml fresh water in a small saucepan. Bring to a simmer, cover partly and cook for 20–25 minutes, until very soft and the water is absorbed. If the pan dries before the beans soften, add a little hot water. Mash or blend until smooth.

If the glutinous-rice flour is not already cooked, toast all 300 g in a dry skillet over low heat for 8–10 minutes, stirring constantly until fragrant but still pale. Cool completely and reserve about 15 g for the mold.

Transfer the bean purée to a nonstick skillet. Add 35 g sugar, 8 ml oil and 1 g salt. Stir over medium-low heat for 8–12 minutes, until thick and able to hold a neat mound. Spread on a shallow tray to cool, then divide into 16 equal balls.

Dissolve 90 g rock sugar in 100 ml water in a small saucepan. Bring just to a boil and simmer for 1 minute. Cool until warm; stir in the optional orange-blossom water. Whisk the toasted flour with the powdered sugar. Add syrup a little at a time, rubbing it through the flour, until the mixture feels like damp sand and holds when squeezed. Do not add syrup that makes it sticky.

Dust the mold lightly with reserved flour. Press shell mixture into about one-third of the mold, add a mung-bean ball, cover with more shell mixture and press firmly. Unmold gently onto a parchment-lined tray. Repeat to make 16 cakes; leave undisturbed for 1 hour to firm.