Kanum Ma Kang Mung Bean Cake With Fried Shallot |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 9 |
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Mung Bean Custard Cake, are a Thai traditional dessert. Sweet custard top with fried shallot. Cut in square pieces. Ingredients:
1 cup yellow mung beans |
1 1/2 cups coconut milk |
1 1/2 cups light brown sugar (or 1/2 cup thai palm sugar) |
6 large eggs |
1/2 cup shallot, finely chopped |
3 tablespoons canola oil |
Directions:
1. In a medium pot, combine beans with 2 cups water and bring to a boil. Reduce heat to low and cook for 20 minutes, until beans are soft. Puree in blender.
2. In a bowl, beat coconut milk and sugar until frothy. Add eggs and beat well. Add bean puree and mix thoroughly. Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
3. Pre-heat oven to 350-degrees. Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450-degrees and bake another 25 to 30 minutes, until cake turns a deep amber.
4. Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes. Change water to ensure it stays cold and leave pan another 15 minutes.
5. In a small pan, sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake or before baking. Cut into 9 squares. Serve warm or cold.
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