Kanum Ma Kang Mung Bean Cake With Fried Shallot
From watson2167 16 years ago
- 120 minutes to make
- Serves 9
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 shopping list
- 1 1/2 cups coconut milk shopping list
- 1 1/2 cups light brown sugar (or 1/2 cup Thai palm sugar) shopping list
- 6 large eggs shopping list
- 1/2 cup shallot, finely chopped shopping list
- 3 tablespoons canola oil shopping list
How to make it
- 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.
People Who Like This Dish 2
- jenniferbyrdez Kenner, LA
- maggiehc Detroit, MI
- watson2167 Las Vegas, NV
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
I can't pronounce this Watson-but it looks yummy.
jenniferbyrdez
in kenner loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "