This is a baked custard thickened and textured with yellow mung bean pulp. In the photograph I've topped it with fromage frais and grated orange rind, but that's because it came out a little rough at the top! The cake shown is only about 8 cms across, it's better to bake it in small cake tins or even a tom-yum ring so that it cooks in the centre.
100 gms Sugar
170 ml Coconut Milk
125 gms Yellow Mung Beans ( Soak Over Night )
1/2 Teaspoon Cinnamon
1 Tablespoon Rice Flour
1. Boil the mung beans in water for 10-15 minutes until soft, if you didn't soak them first it can take a long time to cook them. Take then to a blender and blend to a paste.
2. Add the coconut milk, rice flour, sugar, ciinamon, egg and blend till mixed.
3. Grease a small baking dish or tom yum ring and bake at 180 degrees for 25 minutes.
4. Remember the toothpick trick, push a toothpick into the cake at the end, withdraw it and if it is clean then the cake is cooked in the middle.