Mung Bean Cake With Coconut Milk Recipes

Steps:

• Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
• While the beans are cooking, saute the onions in the oil with salt.
• When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
• Add the coconut milk and simmer for 5 more minutes.
• Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
• Remove from heat and serve (I like it with rice).

Steps:

• 1. In a medium pot, combine beans with 2 cups water and bring to a boil. Reduce heat to low and cook for 20 minutes, until beans are soft. Puree in blender.
• 2. In a bowl, beat coconut milk and sugar until frothy. Add eggs and beat well. Add bean puree and mix thoroughly. Put mixture in a saucepan and cook over medium heat until mixture begins to thicken.
• 3. Pre-heat oven to 350°F. Grease an 8-inch square cake pan (use metal or make sure glass pan is heat-tempered glass, since you will be putting hot pan in cold water later).
• 4. Pour mixture into prepared cake pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
• 5. Remove from oven and immediately immerse pan in 1/2 inch cold water for 10 minutes. Change water to ensure it stays cold and leave pan another 15 minutes.
• 6. In a small pan, heat oil and sauté the shallots until light brown. Drain off the oil and spread the shallots over the top of the cake. Cut into 9 squares. Serve warm or cold.
• 7. Bean cake will keep 1 week in refrigerator.