Pandan Mochi Cake

I was looking over this blog's stats today and noticed that at least 6 times a week my Durian Coconut Mung Bean Cake recipe is read at least 6 times a week. I remember seeing my photos for the pandan version of this cake and figured I would go ahead and post the pics and corresponding recipe. It makes me smile to think that people are trying and enjoying the other recipe. Especially since it has durian in it. While pandan is very flavorful it isn't pungent like durian, pandan has a rather sweet vanilla almondish scent and taste and is found in many Vietnamese desserts.


Ingredients:

1 pound mochiko (glutinous rice flour)
2 cups white sugar
2 teaspoon baking powder
1/2 cup butter, melted
1 can coconut Milk
1 can evaporated Milk
1/2 cup water or milk
5 eggs
1 teaspoon vanilla extract
1/2 cup sweetened, flaked coconut
1 cup steamed yellow mung bean
1 tablespoon pandan extract


Directions:

If you can't find pre-steamed mung beans at the International grocers, buy dried yellow mung beans. Take about 1/2 cup dried yellow mung bean and steam in rice cooker or over stove. They will double in size when cooked. Approximately 20 minutes.

Preheat the oven to 350 degrees. Lightly grease a 9x13 inch baking dish. 

In a medium mixing bowl, add flour, eggs, vanilla, butter, water and evaporated & coconut milks, mix. Add baking powder, sugar, vanilla, pandan extract and whisk. Mix in the coconut and mung bean.

Pour into prepared pan and on middle rack of preheated oven. 

Bake for 1 hour. Cool for about 30 minutes. 

Cut into squares. This is best eaten warm. You can store this by wrapping in plastic wrap when cooled, but before eating, reheat the square in the microwave for about 20 to 25 seconds.