Thai Coconut Custard with Mung Beans

Clean any debris, dirt or sticks from mung beans, and soak mung beans with water in a big bowl for an hour.
Soak mung beans overnight will be the best result.

Using a strainer, drain the water from mung beans. Steam mung beans on steamer for 30 minutes or until cooked and soft.

While steaming mung beans, prepare the shallots by peel and slice them thinly. Set aside.

Heat the canola oil in a skillet or frying pan over medium low heat temperature.
Fry the sliced shallots and keep stir until they turn into golden brown and crispy.

Transfer fried shallots to a paper towel, set aside to drain the remaining oil.

Once the steamed mung beans cool down, blend them using a food processor or blender.
Transfer them into a bowl and set aside.

Wash clean the pandan leaf and cut into 2 or 3 inches long. Transfer them to a food processor and add 1 cup of water, blend them.
Strain the blended pandan leaf to get around one small bowl pandan extract, set aside.

Crack the eggs into a medium size mixing bowl, and add in palm sugar, granulated sugar, salt and pandan extract.
Whisk them until foamy and sugar and salt are well dissolved.

Add in the coconut cream into the egg mixture and continuously stir until well blended.
Transfer this mixture into a pot and add in blended mung beans together.

Heat the mixture on a pot over medium heat and stir frequently until turn into a well blended and thickened batter.

Preheat the oven to 191 C or 375 F.
Pour the batter into a baking pan until reach about 1 inch thick. Put into the oven and bake for 45 to 60 minutes or until the top is turn golden and the custard's edge pull away a little bit.

Remove the custard from oven and sprinkle the fried shallots on top of it evenly. Let it cool and serve it.