Thai mung bean custard cake

    35 mins

    This is a baked Thai custard that has rustic influences. The custard cake is baked so that it is purposefully browned on top, and is then garnished with crispy fried shallots to bend your perception of a sweet and savory dessert.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 8 

    • 5 duck eggs
    • 220g palm sugar
    • 250ml (1 cup) coconut cream
    • 3 pandan leaves, cut into 3 cm lengths
    • 100 mung beans, crushed with a mortar and pestle into a powder
    • 4 tablespoons crispy fried shallots

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. In a bowl, mix the eggs, sugar and coconut cream. Add the pandan leaves and smash and squish the leaves to impart the pandan flavor into the batter.
    2. When the sugar is dissolved, strain the batter through cheesecloth. Add the mung bean powder to the strained batter and stir well.
    3. Pour the batter into a wok and stir over a low flame until it thickens slightly. Pour into a square 25cmx 25cm baking pan.
    4. Bake the custard cake at 175 Celsius for about 20 minutes, until the custard is set and the top is golden brown.
    5. Cool and cut into 4cm x 4 cm squares and top with the crispy fried shallots to serve.

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