Mung bean custard

Mung bean custard

"There’s a school of thought suggesting desserts like this were introduced into the Siamese court during the seventeenth century by a Portuguese woman called Maria Guyomar de Pinha. It’s a longer story than we have room for here, but suffice to say, this custard-style dessert, with its unmistakably Thai touches, is totally delicious. It’s our kind of treat."

This recipe is from Antony Suvalko and Leanne Kitchen's book, East, published by Hardie Grant Books and available at Cooked.

Photography (C) Leanne Kitchen


  • 150g dried split mung beans, soaked in cold water overnight
  • vegetable oil, for greasing
  • 230g caster sugar
  • 6 large eggs, lightly beaten
  • 2 tablespoons cornflour
  • 250ml coconut milk
  • 1/2 teaspoon salt
  • Fried shallots, to serve


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