Khanom mo kaeng

Method

1. 1 Soak peeled mung beans in water for 2 hours, rinse thoroughly, then steam for 20 minutes until tender.
2. 2 Mash the beans thoroughly while they are still hot, then let them cool for about 10 minutes.
3. 3 Beat the eggs with palm sugar and salt until dissolved, then pour in the coconut milk and stir well.
4. 4 Mix the egg mixture with the mung bean paste, then strain it through a sieve twice to ensure the cake is smooth and free of lumps.
5. 5 Pour into molds and bake at 180 degrees for 35 minutes, or until the top of the cake is golden brown and firm.
6. 6 Let cool completely, sprinkle with fried onions, then cut into squares.

With an appliance

• Air fryer 1 hr 4 min

  Replace step 5: spray oil on small molds, run the hot air oven at 195 degrees for 22 minutes and rotate the molds after 11 minutes; the bean cake sets 13 minutes faster, large molds must be divided into batches.