Baked Moong Bean And Coconut Custard

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 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

Recipe

• 1 rinse the moong beans in cold water.
• 2 put in a saucepan and cover with about 2inch/5cm water.
• 3 cook gently for about 30-45 minutes until the beans are completely soft.
• 4 drain off any excess water and mash beans to a smooth paste.
• 5 stir in the coconut milk, eggs sugar and salt.
• 6 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.
• 7 while the pudding is baking, heat the oil and fry the shallots until dark golden brown, drain on paper and set aside.
• 8 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.