60 mins active prep time, 8 servings

Note: the dried split mung beans for this recipe, must be soaked in cold water overnight.

From the author: 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 ‘East’ by Antony Suvalko & Leanne Kitchen, published by Hardie Grant Books, $49.95.

See full recipe at cooked.com.au

Photography © Leanne Kitchen

Ingredients (included in delivery)

- 150g dried split mung beans, soaked in cold water overnight
- 6 large eggs, lightly beaten
- 250ml coconut milk
- Fried shallots, to serve

Ingredients (pantry items)

- vegetable oil, for greasing
- 1/2 teaspoon salt
- 230g caster sugar
- 2 tablespoons cornflour

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Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.