Sweet Mung Bean Pudding, a Traditional Vietnamese Dessert

Rinse the split mung beans thoroughly under cold water until the water runs clear. Soak the beans in water for at least 2 hours, or preferably overnight.

Drain the soaked mung beans and transfer them to a steamer basket. If using, tie the pandan leaf into a knot and place it with the beans. Steam over boiling water for 20-25 minutes, or until the beans are very tender and easily mashed.

Remove the pandan leaf. While the beans are still hot, mash them thoroughly with a fork or potato masher until smooth. For an extra fine texture, you can use a food processor.

In a medium non-stick pot, combine the mashed mung beans, granulated sugar, coconut milk, water, and salt. Stir well to combine all ingredients.

Cook the mixture over medium-low heat, stirring constantly to prevent sticking, for about 10-15 minutes. Continue cooking until the pudding thickens to a smooth, creamy consistency that easily pulls away from the sides of the pot.

Remove from heat. Serve the Chè Kho warm or chilled, garnished generously with toasted sesame seeds.