Bánh cốm, green rice cakes with mung beans

Directions

1. Combine the pandan leaves with 120 ml of water and press to extract the juice. ≈ 4 min
2. Rinse the sticky rice and let it soak for 4 to 6 hours, then drain it. ⏱ 6 hr
3. Sift the couscous, pour with 200 ml of water, and let it soak for about 3 hours, stirring occasionally. ⏱ 3 hr
4. Cook the sticky rice, glutinous rice, and pandan juice with 100g of sugar, adding a little water if needed. ⏱ ≈ 40 min
5. Combine this dough with olive oil and a little grapefruit flower water; add more olive oil if the mixture is too dry. ≈ 4 min
6. Soak the mung beans, steam them with salt, and then puree them. ⏱ ≈ 30 min
7. Thicken them over low heat with the remaining sugar, then add the coconut, candied pumpkin, sesame seeds, and the remaining grapefruit flower water. ⏱ ≈ 40 min
8. Let the filling cool, then shape into balls of about 50g each; divide the kom paste into portions of about 100g. ⏱ ≈ 20 min
9. Wrap each meatball in a portion of dough and roll it into a ball. ≈ 10 min
10. Press it into a 10 cm square baking tin lined with oiled aluminum foil, covered with oiled plastic wrap, to ensure even flattening. ≈ 3 min
11. Remove each cake from its pan and wrap each one individually in thick plastic wrap. ≈ 3 min