| 1 | Dry mash mung beans are available in oriental food shops. |
| 2 | Prepare mung beans puree before making cake. |
| 3 | Soak dry mung beans in hot water for three hours. |
| 4 | Rub the beans to remove the hulls, rinse well and pour them off. |
| 5 | Cook with 1 cup water until the beans are done and the water evaporated. |
| 6 | Stir cooked mung beans with a wooden or plastic spatula until it is smooth. |
| 7 | Dissolve sugar in coconut milk over low heat. |
| 8 | Pour mixture into mung bean puree. |
| 9 | Add vanilla. |
| 10 | Stir well to make a smooth mixture. |
| 11 | Pour into a preheated greased baking dish 8 inches in diameter and 3 inches in depth. |
| 12 | Bake uncovered in a medium oven (350°F) until golden brown (about 1 hour). |
| 13 | Notes: cooked mung beans, sugar, cornstarch, coconut and vanilla can be mixed in a blender. |
| 14 | After mixing, bake as indicated above. |
