Malaysian Mung Bean Cake
Ingredients
Syrup
- 1 cup brown sugar
- 1 cup water
- 2 tablespoons fine sugar
- 1 pandan leaf
Batter
- 1 cup mung bean flour
- 1 teaspoon salt
- 2 cups coconut milk
- 1/2 cup water
Coconut topping
- 2 cups thick coconut milk
- a little salt
Preparation
Cook 2 cups of thick coconut milk with a little salt over low heat until it turns into crispy coconut residue and becomes golden yellow, then strain to prevent blackening and reserve the oil.
Cook the syrup ingredients just until the sugar dissolves, allow it to cool, and strain without letting it become a thick syrup.
Combine the batter ingredients in a bowl, stir until smooth and well-blended, then sieve the mixture into a wok, preferably the one used for the coconut topping.
Add the prepared syrup to the batter mixture in the wok, stir over medium heat, and pour in 2 tablespoons of the reserved coconut oil to give it a shine.
Continuously stir the mixture to prevent it from lumping or sticking to the wok.
Once the mixture is cooked, pour it into a tray that has been greased with oil.
While the mixture is still hot, sprinkle the crispy coconut topping on top so that it adheres properly.
