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Khanom mo kaeng - thai cake with mung beans and coconut milk |

Biscuit Dough

Thai dessert with white beans and coconut milk.

Note

Rice flour can be replaced with tapioca starch.

Ingredients

Recipe for 6 servings

Cake

200 Gr
White beans (540ml)
200 Gr
Coconut milk
100 Gr
Brown sugar
2 Unit(s)
Egg
5 Ml
Vanilla extract
1 Pinch(es)
Salt
20 Gr
Grated coconut

Garnish (optional)

1 Zest
Lime
1 Tbsp
Fried oignons
  • Cake

    Cook the beans until tender (~20 min) in boiling water, then blend until smooth.

    Mix the purée, coconut milk, sugar, salt, and vanilla. Add the eggs and flour, mixing well.

    Pour into an oiled mold and sprinkle with shredded coconut. Bake in a water bath at 375°C for 15-20 minutes, until firm and lightly browned.

    Let cool, then sprinkle with fried onions and lime zest.

Rice flour can be replaced with tapioca starch.

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