Soak the mung beans in water for 4 hours until soft, then steam until cooked. Blend the beans with a little water and 2 tablespoons (30 g) sugar until smooth. Heat vegetable oil in a pan, add the mung bean mixture, and cook until the sugar dissolves. Add half of the glutinous rice flour and stir well. Cook until the mixture thickens and comes together, then add half of the sesame seeds and the shredded coconut. Stir in the pomelo blossom water, then remove from heat.

Blend half of the water with the pandan leaves, then strain to get the pandan juice. Pour the pandan juice into a pan with the remaining water and 1/4 cup (50 g) sugar. Once the sugar dissolves, add the green rice flakes and cook over low heat. Add the glutinous rice flour. Stir constantly with chopsticks to prevent sticking. When the mixture becomes dry and the rice flakes are almost dissolved, taste to make sure it's chewy and there are no hard bits left. If the mixture dries out before the rice flakes are soft, add a little more water. If the mixture isn't smooth, use a hand blender to blend until smooth.

Let the green rice mixture cool. Brush some vegetable oil on plastic wrap to prevent sticking. Use a silicone spatula and an oiled spoon to place a portion of the green rice mixture onto a piece of plastic wrap, then spread some mung bean filling evenly in the center. Wrap it up. Finally, sprinkle a little sesame seed on top of each cake.

Result: The green rice cake is chewy, with a rich, fragrant, and mildly sweet mung bean filling! It's wonderful to enjoy with a cup of green tea and good company on a cool autumn day!