Instant Pot Mung Bean and Jaggery Breakfast Cake with Grated Coconut

Name: Instant Pot Mung Bean and Jaggery Breakfast Cake with Grated Coconut
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1½ cups (300 g) whole mung beans, soaked and drained, soaked 6 hours or overnight, drained well; ¾ cup (180 g) jaggery (gur), crumbled, crumbled into small pieces; 4 tablespoons (60 ml) ghee or clarified butter, melted, divided into 3 tablespoons and 1 tablespoon for greasing; ¾ cup (100 g) fresh coconut, grated, finely grated from fresh coconut or unsweetened frozen, thawed; 6 pods green cardamom pods, seeds crushed, pods discarded; ¼ teaspoon (1½ g) salt; ¼ teaspoon (1.2 g) baking soda; ¼ cup (60 ml) unsweetened coconut milk (full-fat canned or fresh), stirred to combine

From the MyKitchenBank Kitchen

A soft, subtly sweet breakfast cake made in the Instant Pot using whole mung beans, melted jaggery, and fresh grated coconut. Infused with cardamom warmth and ghee, this naturally gluten-free cake is steamed to tender perfection and makes for a nourishing start to your day.

Prep: 20 min
Cook: 18 min
Wait: 12 min
Total: 50 min
Makes: 1 cake (6 pieces)

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Steps

Before you start

Soak whole mung beans (not split) for at least 6 hours or overnight, then drain well
Set your Instant Pot trivet in place and add 1 cup (240 ml) water to the pot
Grease a 7-inch (18 cm) round stainless-steel cake pan that fits inside your Instant Pot
Have all ingredients measured and ready before you begin

1
Blend soaked mung beans
- Add the drained soaked mung beans to a blender with 1 cup (240 ml) water.
- Blend on high speed for 2–3 minutes until you have a smooth, creamy paste with a slightly grainy texture.
- If too thick, add water 1 tablespoon at a time.
- Pass the mixture through a fine-mesh strainer to remove any loose skins; you may also leave it as is if you prefer texture.
- Set aside.
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Ready when: smooth, creamy pale green paste
Tip: Straining removes loose skins for a silkier crumb, but is not essential; either way works well.
2
Melt jaggery and ghee together
- In a heavy-bottomed saucepan, combine the crumbled jaggery and 3 tablespoons (45 ml) melted ghee over medium heat.
- Stir constantly for 1–2 minutes until the jaggery is completely melted and smooth.
- Remove from heat and let cool to room temperature (about 5 minutes), then add the coconut milk.
- Stir until combined.
- This helps temper the jaggery and keep it from seizing when combined with the mung paste.
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Ready when: jaggery fully dissolved into smooth liquid, slightly cooled
Tip: Do not let the jaggery brown or caramelize; stop as soon as it is liquid and smooth.
3
Combine mung paste with sweetener
- Pour the cooled jaggery mixture into the bowl with the mung bean paste.
- Stir thoroughly with a spatula until well combined and uniform in color.
- The batter should be thick and pourable, like thick pudding.
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Ready when: uniform pale beige batter with no streaks
Tip: Stir from the bottom to incorporate everything evenly and avoid lumps.
4
Fold in coconut and spices
- Gently fold the grated fresh coconut and crushed cardamom seeds (seeds only, not the pods) into the batter using a spatula.
- Add the salt and baking soda, folding gently until just combined.
- Do not overmix; you want some texture from the coconut shreds.
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Ready when: coconut and cardamom evenly distributed throughout batter
Tip: Baking soda helps the cake rise slightly and creates a tender crumb; do not skip it or substitute with baking powder.
5
Grease and fill the pan
- Use the remaining 1 tablespoon (15 ml) ghee to grease the 7-inch (18 cm) round cake pan thoroughly, coating the bottom and sides.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Do not fill more than two-thirds full to allow for slight rising.
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Ready when: batter evenly distributed, top smooth
Tip: Use a stainless-steel pan so it sits safely on the Instant Pot trivet and conducts heat evenly.
6
Prepare Instant Pot for steaming
- Make sure the Instant Pot trivet is in place and 1 cup (240 ml) of water is already in the bottom of the pot.
- Create a foil sling by folding a piece of heavy-duty aluminum foil (about 12 inches / 30 cm long) in half lengthwise twice.
- Lay it across the trivet like a cradle.
- Carefully place the filled cake pan on the trivet sling.
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Ready when: pan sits safely on trivet, foil handles are ready for lifting
Tip: The foil sling prevents you from burning your hands when removing the hot pan from the Instant Pot.
7
Lock lid and bring to pressure
- Close the Instant Pot lid and lock it.
- Set the valve to Sealing (closed position).
- Press the Pressure Cook or Manual button and set the time to 18 minutes at high pressure.
- The pot will take about 2–3 minutes to come to pressure.
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Ready when: pressure valve indicates the pot is at high pressure
Tip: Do not open the lid during cooking or the cake will not cook evenly.
8
Natural release and cool
- When the timer beeps, turn off the Instant Pot and let the pressure release naturally for 10 minutes (do not force a quick release).
- Then carefully open the vent valve to release any remaining steam.
- Gently lift the cake pan out using the foil sling handles and place it on a wire rack to cool for at least 30 minutes before turning out.
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Ready when: steam has fully released, cake is warm to the touch but not hot
Tip: Let the cake cool completely in the pan before unmolding so it holds its shape and does not crack.
9
Unmold and serve
- Once cooled, run a thin knife or offset spatula around the inner edge of the pan to loosen the cake.
- Place a serving plate over the top and invert to release the cake.
- If it sticks, gently tap the bottom of the pan or place it briefly over low heat to help release.
- Slice into 6 wedges and serve warm or at room temperature.
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Ready when: cake releases cleanly from pan and is lightly golden on the bottom
Tip: The cake is most moist when served the same day but keeps well in the refrigerator for up to 4 days.

Good to know

Tips

Do not skip soaking and draining the mung beans. This softens them for smooth blending and removes compounds that can cause digestive discomfort.
The mung paste will be naturally pale green; this is correct. If it browns during blending, you've overworked it; discard and start again.
For an extra indulgence, dust the top of the warm cake with grated fresh coconut or a pinch of ground cardamom just before serving.
This cake is naturally vegan if you use coconut oil instead of ghee; all other ingredients are plant-based.

Make ahead

Prepare the batter (through step 4) up to 4 hours ahead, cover, and refrigerate. Before using, let it come to room temperature (20 minutes) so the baking soda activates properly when the cake steams.

Storage & reheating

Store at room temperature, covered, for up to 2 days. For longer storage, wrap well and refrigerate for up to 4 days, or freeze for up to 1 month. Reheat gently in a 300°F (150°C) oven for 10–15 minutes until warm, or microwave individual slices for 30–40 seconds.

Substitutions

fresh coconut, grated → unsweetened dried shredded coconut or frozen grated coconut. Use the same weight (100 g / 0.75 cup). Frozen coconut should be thawed and excess liquid squeezed out before folding in.
jaggery (gur), crumbled → palm sugar (gur alternative) or unrefined cane sugar mixed with 1 tablespoon (15 ml) molasses. Palm sugar provides a similar depth of flavor; molasses mimics jaggery's dark notes. Use the same weight (180 g / 0.75 cup).
green cardamom pods → 4–5 good pinches of ground cardamom or 1 teaspoon (2.5 g) ground cardamom. Ground cardamom is more potent, so use less and add it at the end to avoid over-flavoring.
ghee or clarified butter → unsalted butter or coconut oil. Unsalted butter works 1:1 by volume; coconut oil will slightly change the flavor but works well and adds richness.