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.
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.
Pre-heat oven to 350°F Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
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.
In a small pan, sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake. Cut into 9 squares. Serve warm or cold. Bean cake will keep 1 week in refrigerator.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	406.46 Kcal (1702 kJ)
Calories from fat	160.47 Kcal
		% Daily Value*
Total Fat	17.83g	27%
Cholesterol	124mg	41%
Sodium	68.12mg	3%
Potassium	516.21mg	11%
Total Carbs	54.67g	18%
Sugars	39.09g	156%
Dietary Fiber	4.75g	19%
Protein	10.92g	22%
Vitamin C	3.1mg	5%
Iron	3.5mg	20%
Calcium	89.1mg	9%

Amount Per 100 g
Calories	277.35 Kcal (1161 kJ)
Calories from fat	109.5 Kcal
		% Daily Value*
Total Fat	12.17g	27%
Cholesterol	84.61mg	41%
Sodium	46.48mg	3%
Potassium	352.25mg	11%
Total Carbs	37.3g	18%
Sugars	26.67g	156%
Dietary Fiber	3.24g	19%
Protein	7.45g	22%
Vitamin C	2.1mg	5%
Iron	2.4mg	20%
Calcium	60.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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