2 c Dry mung beans (10 ounces)
1 c Sugar, granulated
2/3 c Cornstarch
2/3 c Coconut milk (or heavy cream
-)
1/4 ts Vanilla
Dry mash mung beans are available in Oriental food shops. Prepare mung
beans puree before making cake. Soak dry mung beans in hot water for
three hours. Rub the beans to remove the hulls, rinse well and pour
them off. Cook with 1 cup water until the beans are done and the
water evaporated. Stir cooked mung beans with a wooden or plastic
spatula until it is smooth. Dissolve sugar in coconut milk over low
heat. Pour mixture into mung bean puree. Add vanilla. Stir well to
make a smooth mixture. Pour into a preheated greased baking dish 8
inches in diameter and 3 inches in depth. Bake uncovered in a medium
oven (350^F) until golden brown (about 1 hour). NOTES: Cooked mung
beans, sugar, cornstarch, coconut and vanilla can be mixed in a
blender. After mixing, bake as indicated above.
Yields
6 Servings
