Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Mung Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large shallot , peeled and thinly sliced
- ⅓ cup vegetable oil
- 1 cup (236 g ) coconut or palm sugar
- 1½ cups (300 g) cooked and hulled mung beans
- 4 large whole chicken eggs plus 3 yolks (or 5 duck eggs)
- ⅔ cup (144 g) granulated sugar
- 1 cup coconut cream
- ½ teaspoon salt
Directions
Put the shallot slices and oil into a small frying pan over medium-low heat. Stir the shallot slices, until they are golden brown and crispy.
Grease the bottom and sides of a 9×13- inch baking pan . Preheat the oven to 180°C.
Soften the palm or coconut sugar in a pan over medium heat.
Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.
Let the custard mixture sit for 5 minutes until it becomes less frothy.
Pour the custard mixture into the pan. Place the pan on a rack positioned in the upper third of the oven. Bake at 180°C for 35–45 minutes or until the center is slightly firm and the top is golden brown.
Put some of the fried shallots over the top of the custard.