Vietnamese Mung Beans Cake

Mung beans cake is one of the sweet desserts or snacks that the Vietnamese enjoy when hungry. This simple cake is easy to impress friends with and never fails to deliver excellent results.  I recently learned how to bake cakes, and I use this recipe to encourage myself to continue baking. Sometimes, I do not feel like baking, but this cake is one of the desserts that I like to prepare. The nutty flavor from the mung beans and the soft-sweet taste from coconut milk goes well together with the mung beans. This cake has a nice combination of satisfaction for nutrition and fulfills the desire for someone who has a sweet tooth.

Ingredients:
1 cups dry mung beans, soaked in water for 3 hours
2 eggs
1/2 cup cornstarch
1 cup coconut milk
1 cup sugar
1 tbs vanilla extract
1/4 tsp salt
2 tbs coconut oil
2 tbs butter, cut up

Directions:
Drain the mung beans and steam over high heat on a steamer until soft (about 15 to 20 minutes).
Use coconut oil to grease a 9” diameter or 8” x 8” square cake pan and set aside.
In a Vitamix or other blender, combine cooked mung beans, eggs, cornstarch, coconut milk, sugar, vanilla, and salt. Blend well. Pour the batter onto the prepared cake pan. Top with cut up butter. Preheat oven to 350° and bake cake for 40 minutes or until a toothpick inserted in the center comes out clean.