Recipe

Kanum Ma Kang Mung Bean Cake With Fried Shallot Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 5 months ago Mung Bean Custard Cake, are a Thai traditional dessert. Sweet custard top with fried shallot. Cut in square pieces. Prep:60m Cook:120m Servings:9	Watson2167
	mungbean coconutmilk shallot sweet custard

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jenniferby

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

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-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.

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 or before baking. Cut into 9 squares. Serve warm or cold.

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Comments

bluewaterandsand 1 year, 5 months ago said:
Looks great!

jenniferbyrdez 1 year, 5 months ago said:
I can't pronounce this Watson-but it looks yummy.

maggiehc 1 year, 5 months ago said:
This sounds really interesting. I like sweet bean desserts but have never had anything sweet that was topped with shallots. I have to try this!

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