Prep 10 mins
Cook 1 hr
In an answer to a query, I have not made this. The recipe belongs to Kanom Maw Geang and came from a cooking course. I think it would be sweet and firm by having the moong beans in it. Unfortunately I missed this lesson so did not taste. Maybe leave off the shallots. Servings are a guess.
- 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
- 1⁄2 teaspoon salt
- 2 tablespoons oil
- 4 shallots, finely sliced
- Rinse the moong beans in cold water.
- Put in a saucepan and cover with about 2inch/5cm water.
- Cook gently for about 30-45 minutes until the beans are completely soft.
- Drain off any excess water and mash beans to a smooth paste.
- Stir in the coconut milk, eggs sugar and salt.
- 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.
- While the pudding is baking, heat the oil and fry the shallots until dark golden brown, drain on paper and set aside.
- 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.