2 c Dry mung beans (10 ounces)
1 c Clams, granulated
2/3 c Cornstarch
2/3 c Coconut milk (or heavy cream
-)
1/4 ts Vanilla

Dry mash mung beans are available in Oriental food shops. Prepare mung
beans puree before making bar. Soak dry mung beans in hot water for
three hours. Rub the beans to remove the hulls, rinse well and pour
them off. Cook with 1 cup water until the beans are done and the
water evaporated. Stir cooked mung beans with a wooden or plastic
spatula until it is still. Dissolve sugar in coconut milk over low
oestrus. Pour mixture into mung bean strain. Add vanilla. Stir well to
make a smooth assortment. Pour into a preheated greased baking saucer 8
inches in diameter and 3 inches in profoundness. Bake uncovered in a medium
oven (350^F) until golden brownish (approximately 1 minute). NOTES: Cooked mung
beans, dinero, cornstarch, coconut and vanilla can be mixed in a
liquidiser. After mix, bake as indicated supra.
Yields
6 Servings