Mung bean custard

Mung bean custard

By
From
East
Serves
8-10
Photographer
Leanne Kitchen

There’s a school of thought suggesting desserts like this were introduced into the Siamese court during the seventeenth century by a Portuguese woman called Maria Guyomar de Pinha. It’s a longer story than we have room for here, but suffice to say, this custard-style dessert, with its unmistakably Thai touches, is totally delicious. It’s our kind of treat.

Ingredients

Quantity Ingredient
150g dried split mung beans, soaked in cold water overnight
vegetable oil, for greasing
230g caster sugar
6 large eggs, lightly beaten
2 tablespoons cornflour
250ml coconut milk
1/2 teaspoon salt
Fried shallots, to serve

Method

  1. Combine the dried mung beans with enough water to cover in a saucepan over medium heat and bring to the boil. Cover and cook, adding a little more water as necessary to keep the beans covered, for 40 minutes or until the beans are very tender. Drain well and cool slightly.
  2. Preheat the oven to 180°C and lightly grease a 15 x 15 x 5 cm baking dish with vegetable oil.
  3. Transfer the beans to a food processor and process until smooth. Add the remaining ingredients, except the fried shallots, and process until very smooth and well combined. Pour into the prepared dish, smoothing the top. Bake for 1 hour or until firm and deep golden. Remove from the oven.
  4. Cool the custard to room temperature then cut it into 6 x 3 cm pieces. Sprinkle each piece with the fried shallots and serve. This will keep refrigerated for 2–3 days, covered with plastic wrap.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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