Baked Moong Bean and Coconut Custard

• 14 ounces split moong beans (should get them from Asian or Indian stores, 1 packet)
• 16 fluid ounces thick coconut milk
• 3 eggs, lightly beaten
• 1 lb sugar
• 12 teaspoon salt
• 2 tablespoons oil
• 4 shallots, finely sliced

1. Rinse the moong beans in cold water.
2. Put in a saucepan and cover with about 2inch/5cm water.
3. Cook gently for about 30-45 minutes until the beans are completely soft.
4. Drain off any excess water and mash beans to a smooth paste.
5. Stir in the coconut milk, eggs sugar and salt.
6. Pour mixture into a shallow greased pan, about 9 x 9 x 2-inch/23 x 23 x 5cm and bake in a medium oven for about 1 hour until it is golden and brown on top and quite firm when pressed lightly.
7. While the pudding is baking, heat the oil and fry the shallots until dark golden brown, drain on paper and set aside.
8. About 10 minutes before you take the pudding from the oven, preheat the grill/broiler to crisp the top--about 5 minutes Leave to cool, sprinkle the shallots over the top cut into small squares and serve.

moong beans, fluid, eggs, sugar, salt, oil, shallots

Taken from www.food.com/recipe/baked-moong-bean-and-coconut-custard-109871 (may not work)