500 g mungbean
1600 g coconut milk
375 g sugar
650 g eggs
5 g jasmine essence
5 g butter
For the garnish
10 g whipped cream
5 g orchid flower (1 pcs)
10 g almond flakes
Portion : 85 g net weight for two portions
Cooking time : 30 minutes |
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Boil the mungbean until cooked.
Drain the water. Blend together the cooked mungbean coconut milk
sugar and eggs.
Transfer the mixture in a pan and simmer for 15 minutes stirring
all the time. Add the jasmine essence and mix.
Pour the mixture in a baking tray lined with butter and bake in
a preheated oven at 200˚c for 60 minutes.
Cut piece in a triangular shape of about 150 g. Place on a plate
lined with banana leaf.
Decorate with fresh cream, 1 orchid flower. Place on a bamboo
basket pedestal and serve.
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