Ubi Kayu Bakar

Bahan-Bahan: 
650gm ubi kayu parut - cassava roots -grate   
3/4 cawan (cup) kacang hijau - green beans
1 1/3 cawan santan - coconut cream
1 sudu makan(tbsp) minyak - melted oil
1 tin susu pekat manis - condensed milk
2 biji kuning telur -  egg yolk

2 sudu makan(tbsp) gula -  gula

1 sudu makan (tbsp) mentega - butter to grease pan   

Preparation:    

Place 1/3 cup of raw dried mung beans in a bowl and add water to cover by 1 inch. Let soak for 2 hours,or longer if you must.  Drain the beans and put them in the steamer that fits the pressure cooker. Put in a cereal bowl  then add in water to half way up the bowl and let the steamer sits on it. This is to ensure that the beans will not be cooking in the water.  Close the lid and pressurised for 10 minutes.  

Open the lid only when there is no more pressure (in a hurry, run cold running water over the pressure cooker and wait for the pressure to be totally released).  Let the beans cool before processing in a food processor for a ground and fluffy consistency.  The ground beans are now ready to use. 

In a large bowl, whisk the egg yolks with the sugar well, mix  shredded cassava, the condensed and coconut milks, the pureed mung beans and oil. The mixture should be like a thick cake batter. 

Coat the sides baking with a thin layer of butter. Place a wax paper in the bottom of the pan. Pour the cake mixture into the greased pans. Even the batter with a spatula and by gently lifting and dropping the baking pan several times.   

Bake for about 10 minutes at 350°F, then lower the heat to 300°F and cook for another 15-20 minutes.

The edges of the cake should be slightly golden and dry. To test the doneness of the cake, with a toothpick.

Remove the cake from the pan,  cool.   Serve.