Banh Com (Green Rice Flake Cakes with Mung Bean), Sweetened with Monk Fruit

Method

1. Soak 150g split mung beans in warm water for about 2 hours, rinse and drain. Put them in a pot, cover with water, add a pinch of salt and cook over medium heat for 20 to 30 minutes until soft.
2. Drain the beans, let them cool slightly, then blend or mash them until completely smooth.
3. Put the mashed beans in a nonstick pan with 72g kOBE Monk Fruit Blend, the coconut milk and 2 tablespoons cooking oil. Cook over low heat, stirring constantly, until the filling is smooth and no longer sticks to the hands. Let it cool, then roll it into balls about 2 to 3cm across.
4. Rinse the dried com in cold water and soak it for about 10 minutes to soften, then drain. Fresh com only needs a quick rinse.
5. Put 200ml water and 90g kOBE Monk Fruit Blend in a pot, heat over medium until dissolved, add 100ml coconut milk and a few drops of pandan extract, stir well and bring to a boil.
6. Add 200g com to the pot and stir steadily until the flakes soften and the mixture turns smooth and sticky, then turn off the heat and let it cool slightly.
7. Divide the com into portions of about 1 tablespoon, set a ball of mung bean filling in the middle, wrap it fully and press it into a round or a square mold.
8. Let the cakes cool completely before arranging them on a plate. They are best eaten the same day.

Tips

• The com should be neither too dry nor too wet, or the shell either cracks or sticks to your hands.
• Stir constantly while the com cooks so it does not catch on the bottom of the pot.
• Roll the filling into balls 2 to 3cm across to match the shell.
• These are best eaten the same day.
• Let the rolled bean filling cool completely before the com goes around it, since warm filling makes the com shell run.