Baked Moong Bean and Coconut Custard – a delicious recipe with moong beans, fluid, eggs, sugar, salt, oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Rinse the moong beans in cold water.
2
Put in a saucepan and cover with about 2inch/5cm water.
3
Cook gently for about 30-45 minutes until the beans are completely soft.
4
Drain off any excess water and mash beans to a smooth paste.
5
Stir in the coconut milk, eggs sugar and salt.
6
Pour mixture into a shallow greased pan, about 9 x 9 x 2-inch/23 x 23 x 5cm and bake in a medium oven for about 1 hour until it is golden and brown on top and quite firm when pressed lightly.
7
While the pudding is baking, heat the oil and fry the shallots until dark golden brown, drain on paper and set aside.
8
About 10 minutes before you take the pudding from the oven, preheat the grill/broiler to crisp the top--about 5 minutes Leave to cool, sprinkle the shallots over the top cut into small squares and serve.
982
kcal
Calories
28
g
Fat
157
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 14 ounces split moong beans (should get them from Asian or Indian stores, 1 packet), 16 fluid ounces thick coconut milk, 3 eggs, lightly beaten, 1 lb sugar, and more.
Yes, Baked Moong Bean and Coconut Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
