Thai Bean and Custard Cake

    30 minutes

    Mung beans are probably the last thing you expect to find in a dessert but they work well in this Thai baked custard.

    2 people made this

    Serves: 8 

    • 100 mung beans, crushed with a mortar and pestle into a powder
    • 5 duck eggs
    • 220g palm sugar
    • 1 cup (250ml) coconut cream
    • 3 pandan leaves, cut into 3cm lengths
    • 4 tablespoons crispy fried shallots

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the mung beans in a mortar and pestle then pound into a powder.
    2. In a bowl mix the eggs, sugar and coconut cream. Add the pandan leaves then smash and squish the leaves to impart the pandan flavour into the mixture.
    3. When the sugar is dissolved strain the batter through cheesecloth. Add the mung bean powder to the strained batter and stir well.
    4. Pour the batter into a wok and stir over a low flame until it thickens slightly.
    5. Pour into a square 25cmx 25cm baking tin.
    6. Bake the custard cake at 175 degrees C for about 20 minutes until the custard is set and the top is golden brown.
    7. Cool and cut into 4cm x 4cm squares then top with the crispy fried shallots to serve.

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