Mung Bean Cake With Coconut Milk

1. 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. 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. 3

   Pre-heat oven to 350u00b0F Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450u00b0F and bake another 25 to 30 minutes, until cake turns a deep amber.

4. 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. 5

   In a small pan, saute 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.