Sweet Coconut Mung Bean Cake with Caramelized Shallots
This delightful Sweet Coconut Mung Bean Cake is a perfect complement to any Asian meal or a unique dessert on its own. The recipe features creamy mung beans, rich coconut milk, and the warmth of brown sugar, creating a cake that is irresistibly dense and moist. The surprising use of shallots, sautéed to a perfect golden brown, adds a delicate sweetness reminiscent of caramelized onions, bringing a savory touch that balances the sweetness beautifully. This cake not only offers a unique flavor profile but also showcases the versatility of mung beans, making it a delightful experience for both the eyes and the palate. Enjoy this cake warm for a melt-in-your-mouth treat or chilled for a refreshing dessert. It keeps well in the refrigerator for a week, ensuring you can savor each delicious bite.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Mung beans (yellow)
1 cup (Rinsed and soaked)
Coconut milk
1 1/2 cups (Full-fat, shaken well)
Light brown sugar
1 1/2 cups (Or 1/2 cup Thai palm sugar)
Eggs
6 large (Beaten)
Shallots
1/2 cup (Finely chopped)
Canola oil
3 tablespoons (For sautéing)
Instructions
1
In a medium pot, combine the mung beans with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes or until the beans are very soft. Once cooked, drain any excess water and blend the beans to a smooth puree in a blender.
2
In a large bowl, whisk together the coconut milk and light brown sugar (or palm sugar) until the mixture is frothy. Then, add the eggs and mix well. Incorporate the mung bean puree into this mixture, ensuring that everything is combined thoroughly.
3
Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until it begins to thicken. This should take about 10-15 minutes.
4
Preheat your oven to 350°F (175°C). Grease an 8-inch square cake pan with cooking spray or butter. Pour the thickened mixture into the pan, smoothing out the top with a spatula.
5
Bake the cake in the preheated oven for 20 minutes. After this, raise the oven temperature to 450°F (232°C) and bake for an additional 25 to 30 minutes, until the top of the cake turns a deep amber color and a toothpick inserted in the center comes out mostly clean.
6
Once baked, remove the cake from the oven and immediately immerse the pan in a water bath by placing it in a larger dish filled with ½ inch of cold water for 10 minutes. Replace the water to keep it cold and let the cake sit in the water bath for another 15 minutes.
7
While the cake cools, heat canola oil in a small pan over medium heat and sauté the finely chopped shallots until they turn a light golden brown, about 5-7 minutes. Drain any excess oil and distribute the caramelized shallots evenly over the top of the cooled cake.
8
Cut the cake into 9 equal squares and serve either warm or cold. Enjoy this unique dessert as part of your next special meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet Coconut Mung Bean Cake?
It is a dense, moist Asian-inspired dessert made from pureed mung beans, coconut milk, and sugar, topped with savory caramelized shallots.
What kind of mung beans should I use?
The recipe calls for 1 cup of yellow mung beans that have been rinsed and soaked.
How long do the mung beans need to cook?
The mung beans should be simmered in water for about 20 minutes or until they are very soft.
What is the role of shallots in a sweet cake?
Caramelized shallots provide a delicate savory sweetness that balances the rich, creamy flavor of the coconut and mung beans.
Can I substitute the light brown sugar?
Yes, you can use 1/2 cup of Thai palm sugar as a substitute for the light brown sugar.
What type of coconut milk is recommended?
Full-fat coconut milk is recommended for a rich and creamy texture; ensure it is shaken well before use.
How many eggs are required for this recipe?
The recipe requires 6 large eggs, beaten, to help set the dense structure of the cake.
Why do I need to cook the mixture in a saucepan before baking?
Cooking the mixture over medium heat for 10-15 minutes allows it to thicken properly before it goes into the oven.
What are the two baking temperatures used?
The cake starts baking at 350°F (175°C) for 20 minutes, then the temperature is raised to 450°F (232°C) for the final 25 to 30 minutes.
How do I achieve the amber color on top of the cake?
Raising the oven temperature to 450°F during the final stage of baking gives the top its characteristic deep amber color.
What is the purpose of the water bath after baking?
Immersing the pan in a cold water bath helps the cake cool quickly and set to the correct consistency.
How long should the cake stay in the water bath?
The cake should sit in a water bath for a total of 25 minutes, with the water being replaced after the first 10 minutes to keep it cold.
How do I prepare the shallot topping?
Sauté finely chopped shallots in 3 tablespoons of canola oil over medium heat for 5-7 minutes until light golden brown.
What size pan is best for this recipe?
An 8-inch square cake pan greased with cooking spray or butter is ideal for this recipe.
How many servings does the cake provide?
The cake is intended to be cut into 9 equal squares.
Should I serve the cake warm or cold?
This versatile dessert can be enjoyed either warm for a melt-in-your-mouth experience or chilled for a refreshing treat.
How long does the cake keep in the refrigerator?
The Sweet Coconut Mung Bean Cake keeps well in the refrigerator for up to one week.
Is this cake gluten-free?
Yes, the recipe uses mung beans instead of flour, making it naturally gluten-free.
Can I use a blender for the beans?
Yes, after boiling and draining the mung beans, you should blend them to a smooth puree in a blender.
What oil is used for the shallots?
Canola oil is recommended for sautéing the shallots.
How do I know the cake is fully baked?
The cake is done when the top is a deep amber color and a toothpick inserted into the center comes out mostly clean.
What is the texture of the finished cake?
The cake has an irresistibly dense and moist texture.
Do I need to peel the shallots?
Yes, shallots should be peeled and then finely chopped before sautéing.
Can I use frozen mung beans?
This recipe specifies dry yellow mung beans that have been rinsed and soaked for the best texture.
Is this a traditional dessert?
Yes, it is a traditional-style Asian dessert known for its unique flavor profile combining sweet and savory elements.
Can I use a different type of oil for the shallots?
While canola oil is suggested, any neutral oil with a high smoke point will work for caramelizing the shallots.
How do I ensure the top is smooth?
After pouring the mixture into the pan, use a spatula to smooth out the top before placing it in the oven.
Is the coconut milk mixture supposed to be frothy?
Yes, you should whisk the coconut milk and sugar together until the mixture becomes frothy before adding the eggs.
Can this be made in a larger batch?
You can double the ingredients, but ensure you use a larger pan or multiple 8-inch pans and adjust cooking times accordingly.
What should I do if my cake top isn't browning?
Ensure your oven temperature is correctly raised to 450°F and leave it for the full 25-30 minutes during the second bake phase.