Banh Dau Xanh (Vietnamese Mung Bean Cake)

Ingredients

• Mung beans (1 cup, dried)
• Water (2 cups (for cooking mung beans))
• Pandan leaves (2-3 leaves, tied into a knot)
• Glutinous rice flour (1 cup)
• Coconut milk (1 cup)
• Sugar (3/4 cup)
• Salt (1/4 teaspoon)
• Sesame seeds (2 tablespoons, toasted)

Instructions

1. Start by soaking the mung beans in water for about 2 hours, then drain them well.
2. In a pot, combine the soaked mung beans, 2 cups of water, and the tied pandan leaves. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and let it simmer until the mung beans are soft, approximately 20 minutes. Stir occasionally to prevent sticking.
4. After the beans are cooked, remove the pandan leaves and blend the mung beans into a smooth paste using a food processor or blender. Allow it to cool slightly.
5. In a separate mixing bowl, combine the glutinous rice flour, coconut milk, sugar, and salt. Mix well until you achieve a smooth and lump-free batter.
6. Fold the mung bean paste into the rice flour mixture until fully incorporated and smooth.
7. Preheat your oven to 350°F (175°C) and grease a baking dish (approximately 8x8 inches) with oil or cooking spray.
8. Pour the mung bean and rice flour mixture into the greased baking dish, smoothing the top with a spatula. Sprinkle the toasted sesame seeds evenly over the surface.
9. Bake in the preheated oven for about 40 minutes, or until the cake is set and turns a golden brown color.
10. Once baked, remove from the oven and allow the cake to cool completely in the dish before cutting into squares or rectangles. Serve at room temperature.