Thai · Dessert
Thai Mung Bean Custard Pie
A Thai-style open custard pie built on a buttery shortcrust shell and filled with a silky steamed mung bean and coconut custard, gently sweetened with palm-style brown sugar and finished with toasted coconut. It borrows the mung bean paste found in Thai kanom and sets it the way a Western custard tart is set, slow and low until just firm.
$1
35 minsPrep
35 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
522Calories
12.4gProtein
31.2gFat
50.4gCarbs
21.9gSugar
3.4gFiber
539mgSodium
199mgChol
21.3gSat Fat
396mgPotassium
58mgCalcium
3.8mgIron
0.4mcgVitamin B12
1.3mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
German Wheat Beer (Hefeweizen)
local
Thai Iced Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Rub cold cubed butter into the sifted flour, sugar and salt until it resembles coarse breadcrumbs, then bind with the iced water into a shaggy dough.
2
Wrap the dough and chill for 30 minutes, then roll thin and line two 8cm individual tart tins, pressing into the corners and trimming the edges.
3
Chill the lined tins for a further 15 minutes, then blind-bake at 180°C for 12 minutes until pale gold, pressing down any bubbles.
4
Steam the soaked mung paste until soft, then mash smooth and whisk with the coconut milk, whole egg, egg yolk, brown sugar, coconut cream and salt until fully combined and lump-free.
5
Strain the custard through a sieve into the warm pre-baked shells for an ultra-smooth set.
6
Bake at 160°C for 22-25 minutes until the custard is just set with a gentle wobble in the centre.
7
Cool completely on a wire rack, then scatter with toasted desiccated coconut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted, crust
- 28g28g Butter, cold, cubed, crust fat
- 6g6g Sugar White, crust sweetener
- 1g1g Salt, crust seasoning
- 12g12g Water, iced, dough binder
- 40g40g Chickpea Gram Flour, soaked split mung lentils, steamed and mashed into a paste (substituted here as closest pulse-starch analogue), filling base
- 70g70g Coconut Milk, custard liquid
- 44g44g Egg, beaten, custard setter
- 16g16g Egg Yolk, beaten, custard richness
- 30g30g Brown Sugar, palm-style, dissolved into custard, sweetener
- 18g18g Coconut Cream, custard enrichment
- 1g1g Salt, custard seasoning
- 8g8g Coconut Desiccated, toasted, garnish, 1
