Che Kho Mung Bean Fudge

What to get ready

• Peeled mung beans 400 g
• Sugar 240 g
• Roasted sesame seeds 40 g
• Pandan leaves 8 leaves
• Salt 4 g

Method

1. 1 Soak the mung beans for 4 hours until they soften, then rinse off the husks.
2. 2 Steam the beans until tender with pandan leaves, then mash them thoroughly while still hot.
3. 3 Put the beans in a pan with sugar and a little salt, and stir-fry over low heat.
4. 4 Stir continuously for 25 minutes until the bean paste is dry, sticky, and no longer sticks to the pan.
5. 5 Pour onto a plate, flatten, sprinkle with roasted sesame seeds, and let cool until the surface is slightly dry.

With an appliance

• Pressure cooker 50 min

  Replace step 2: Place the soaked mung beans in a bowl on a steamer rack, steam at low pressure for 8 minutes, then release the pressure naturally for 8 minutes, and mash while still hot. Steps 3 and 4 continue to stir-fry in a pan until the beans are dry and sticky.