Yellow Mung Bean Pudding With Coconut Cream Food

MUNG BEAN PUDDING

Steps:

• Soak peeled split moong (mung) beans in warm water for 3 hours or more. Rinse, then steam over boiling water for 20-30 minutes or until done.
• Mix 3 3/4 cups water with the sugar, and stir over medium heat in a saucepan. Heat and stir until sugar dissolves. Leave the heat on.
• In a separate bowl, quickly mix tapioca starch with 1/4 cup of water, and stir until dissolves. Add this to the sugar syrup. Stir until the liquid gets clear and thick (a few minutes).
• Add the steamed mungbeans to this mixture, and gently stir to mix.
• In a small saucepan, mix coconut cream and salt, stir until dissolved. Cook over low heat until it starts to boil. Remove from heat. This is your topping.
• Place the mungbean pudding into a small bowl, and top with a tablespoon of coconut cream.

MUNG BEAN CAKE WITH COCONUT MILK

Steps:

• 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.
• 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.
• Pre-heat oven to 350°F Grease an 8-inch square cake pan (use metal or unbreakable glass). Fold mixture into pan. Bake for 20 minutes. Raise heat to 450°F and bake another 25 to 30 minutes, until cake turns a deep amber.
• 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.
• In a small pan, 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. Bean cake will keep 1 week in refrigerator.