Mung Bean Cake

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.

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