Mung Bean

Banh Dau Xanh (Mung Bean Cake)2 c Dry mung beans (10 ounces)1 c Sugar, granulated2/3 c Cornstarch2/3 c Coconut milk (or heavy cream )1/4 ts VanillaSweet Potato Patch3 oz Sweet potato3 oz Carrot; sliced1 1/2 oz Pine nuts1 oz Pineapple, crushed, canned, unsweetened in its own juice1/2 ts Cinnamon3 oz Mung beans; cookedPreheat oven to 400 degrees. Pierce sweet potato with fork and place in oven for 45 minutes. When potato cools, cut into 1/2-inch cubes. Steam carrots for 8 minutes. Combine potato and carrots. Ad remaining ingredients and mix well. Serve cool or at room temperature.  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).