Mung Bean Cake With Coconut Milk

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• Servings: 9
• 1 cup mung beans (yellow)
• 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

Recipe

• 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°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.
• 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. cut into 9 squares. serve warm or cold. bean cake will keep 1 week in refrigerator.