Full recipe (Cong thuc Tieng Viet): http://danangcuisine.com/?p=2616<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients: (makes 4 mooncakes 180g)<br />For the purple skin<br />500g purple sweet potato, steamed and peeled<br />4 tbsp sweetened condensed milk / maple syrup / honey<br />4 tbsp coconut milk / whipping cream<br />For the filling: <br />1/2 cup peed split mung beans<br />1/2 cup water<br />1 tbsp vegetable oil<br />9 g vanilla sugar (or 1 tbsp vanilla extract)<br />1 pinch of salt<br /><br />How to make the filling / How to make ice skin mooncake <br />(Cach lam Banh Deo): http://youtu.be/NqoZU7YxiL8<br />Baked Mooncake (Banh Nuong) http://youtu.be/hKTMPjSb2z4<br /><br />You can buy mooncake molds at <br />http://amzn.to/16DY6rR<br />or http://goo.gl/dYva2R<br /><br />Music courtesy of Audio Network
