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To cook the mung beans: I showed you how to cook mung beans in a rice cooker in my sticky rice dumpling video here.
To cook the mung beans in a pressure cooker: after washing and draining the beans well, transfer them into a pressure cooker. Add 2 cups (480ml) of water. Cook on high heat until the cooker reaches pressure, turn the heat to medium low and let it cook under pressure for 6 minutes. Then remove from the burner and set aside to cool until the pressure lowers. The beans should be easy to mash between your thumb and pinky.
Grease the cake pan with melted butter. Place the parchment paper on the bottom.
Preheat the oven to 350℉(180℃).
Combine all the ingredients in a blender: cooked beans, sugar, tapioca starch, all purpose flour, egg, butter, condensed milk, vanilla extract, salt, and coconut milk. Blend until smooth. Then pour into the cake pan and smooth the top.
Bake at 350℉(180℃) for 40 minutes. Let the cake cool completely in the cake pan then remove, slice and serve.