Equipment
- 1 baking sheet pan (16''x 12'' or 41*31cm)
Ingredients
- 2 cups dried peeled mung beans (400g)
- 1 can coconut milk (400ml/13.5 fl oz)
- 1 cup whipping cream/heavy cream (250ml)(substitute with coconut milk if making a vegan version)
- 2 tbsp melted butter
- 2 cup granulated sugar (350g)
- 4 tbsp sweetened condensed milk
- 1 cup all-purpose flour (140g)
- 2 tbsp cornstarch
- 2 tbsp glutinous rice flour (can be substituted with cornstarch)
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
- Rinse the mung beans thoroughly to remove any dirt, then soak them in water for 4-5 hours.
- - On the Stovetop: Place the mung beans in a pot, adding enough water to just cover them. Sprinkle in a pinch of salt. Bring the water to a boil over medium heat, then reduce the heat to low. Cover with a lid and simmer until the mung beans are soft and can be easily mashed with your fingers or a spoon.- In a Rice Cooker: Place the mung beans in the rice cooker pot, add a pinch of salt, and pour in enough water to just cover them. Cook the mung beans using the rice cooker as you would normally cook rice.
- Set the oven to preheat at 330°F (165°C) for 20 minutes.
- In a bowl, mix the cooked mung beans with all other ingredients until just combined (lumps are still ok). Pour half of the mixture into a blender and blend on high speed until smooth, being careful not to over-mix. Repeat with the remaining half.
- Pour the batter into a lined baking mold. Bake at 330°F (165°C) for 35 minutes. Then, increase the temperature to 375°F (190°C) and bake for another 20 minutes or until the top turns golden brown.
- Allow the cake to cool completely before cutting it into bite-sized pieces.
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