The authentic Cambodian recipe for the mung bean filling is only salt and sliced scallions. I cannot fathom of eating a dessert that uses fish sauce, msg, pepper, and chicken bouillon powder when there’s no meat present. My mother use to sell these before pre-war. She said that the mung bean filling should have a slightly salty taste. The toasted sesame seeds should be slightly pounded with a little bit of salt added, to give it a slightly salty taste. The level of sweetness from the sweet liquid should be moderate. When you put all three things together, the flavor is well balanced, which is not overly sweet and slightly salty.
