Mung Bean Cake With Coconut Milk Recipe

How to Make Mung Bean Cake With Coconut Milk

1. Rinse 1 cup dried mung beans thoroughly. Combine beans with 2 cups of water in a medium pot. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 20 minutes, or until beans are very soft.
3. Carefully transfer the cooked mung beans to a blender and puree until completely smooth.
4. In a large bowl, whisk together 1 (13.5 ounce) can of full-fat coconut milk and 1/2 cup granulated sugar until frothy.
5. Add 2 large eggs to the coconut milk mixture and whisk well until fully combined.
6. Gently fold in the pureed mung beans, mixing until thoroughly incorporated.
7. Pour the batter into a saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken slightly (about 5-7 minutes).
8. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan.
9. Pour the mung bean mixture into the prepared pan.
10. Bake for 20 minutes at 350°F (175°C).
11. Increase the oven temperature to 450°F (232°C) and continue baking for another 25-30 minutes, or until the cake is a deep golden amber color and a toothpick inserted into the center comes out clean.
12. Remove the cake from the oven. Immediately immerse the baking pan in a larger pan containing 1/2 inch of cold water for 10 minutes.
13. Change the cold water, ensuring it remains cold, and let the cake continue to cool in the water for another 15 minutes.
14. While the cake is cooling, heat 1 tablespoon of vegetable oil in a small skillet over medium heat. Add 1/2 cup thinly sliced shallots and sauté until light brown and caramelized.
15. Remove the shallots from the skillet and drain off excess oil.
16. Carefully remove the cake from the pan and let it cool slightly before spreading the caramelized shallots evenly over the top.
17. Cut the cake into 9 squares.
18. Serve warm or cold. Store leftover cake in the refrigerator for up to 1 week.