Baked Moong Bean and Coconut Custard |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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In an answer to a query, I have not made this. The recipe belongs to Kanom Maw Geang and came from a cooking course. I think it would be sweet and firm by having the moong beans in it. Unfortunately I missed this lesson so did not taste. Maybe leave off the shallots. Servings are a guess. Ingredients:
14 ounces split moong beans (should get them from asian or indian stores, 1 packet) |
16 fluid ounces thick coconut milk |
3 eggs, lightly beaten |
1 lb sugar |
1/2 teaspoon salt |
2 tablespoons oil |
4 shallots, finely sliced |
Directions:
1. Rinse the moong beans in cold water.
2. Put in a saucepan and cover with about 2inch/5cm water.
3. Cook gently for about 30-45 minutes until the beans are completely soft.
4. Drain off any excess water and mash beans to a smooth paste.
5. Stir in the coconut milk, eggs sugar and salt.
6. Pour mixture into a shallow greased pan, about 9 x 9 x 2-inch/23 x 23 x 5cm and bake in a medium oven for about 1 hour until it is golden and brown on top and quite firm when pressed lightly.
7. While the pudding is baking, heat the oil and fry the shallots until dark golden brown, drain on paper and set aside.
8. About 10 minutes before you take the pudding from the oven, preheat the grill/broiler to crisp the top-about 5 minutes Leave to cool, sprinkle the shallots over the top cut into small squares and serve.
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