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Wash the peeled mung beans clean, put them into a common pressure cooker, add twice the amount of water (about 250g) to the mung beans, boil on high heat, simmer for 10 minutes on low heat.
Brush melted butter on the bottom and all sides of the cake mold, put anti-stick silicone paper on the bottom and set aside. Preheat the oven 170 degrees.
Pour the cooked mung beans into the blender, then add 100g fine granulated sugar, 25g tapioca starch, 25g all-purpose flour, one egg, 25g melted butter, 15ml condensed milk, a few drops of vanilla extract, 1g salt and 200ml coconut milk No particles to smooth.
Stir the delicate cake batter, pour it into the cake mold, and smooth the cake liquid with a spatula. Place in the oven, heat 170 degrees in the middle layer, and bake for 40 minutes.
Keep it cool and demoulded, do not rush to eat it, it must be refrigerated for better flavor!