Sweet Baked Mung Bean and Coconut Custard

Rinse the hulled split mung beans thoroughly and soak them in water for at least 2 hours, or preferably overnight. Drain well.

Steam the soaked mung beans until very tender, about 15-20 minutes. Alternatively, boil them in water until soft, then drain.

In a blender, combine the steamed mung beans, coconut milk, palm sugar, eggs, and salt. If using, add the pandan leaf (tied in a knot) for extra fragrance. Blend until the mixture is completely smooth.

Pass the blended mixture through a fine-mesh sieve into a heatproof baking dish (approximately 8x8 inch or similar). Press down on any solids to extract all liquid. Discard the solids and pandan leaf.

Preheat your oven to 160°C. Place the baking dish into a larger roasting pan and carefully pour hot water into the roasting pan until it comes halfway up the sides of the baking dish, creating a water bath.

Bake for 45-55 minutes, or until the custard is set but still slightly wobbly in the center. A skewer inserted into the center should come out mostly clean.

While the custard bakes, thinly slice the shallots. Heat the vegetable oil in a small pan over medium heat and fry the shallots until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Remove the custard from the oven and water bath. Let it cool completely to room temperature, then chill in the refrigerator for at least 2 hours before serving. Garnish with the crispy fried shallots.