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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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 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. | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mung bean yellow	1	cup		-	-	-	-
coconut milk	1 1/2	cups		828.0	19.944000000000003	8.244	85.824
brown sugar	1 1/2	cups		1254.0	323.697	0.396	0.0
egg	6			429.0	2.16	37.68	28.53
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
canola oil	3	tablespoons		371.28	0.0	0.0	42.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.