Instructions

1. 1
   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.
2. 2
   Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C.
3. 3
   Soften the palm or coconut sugar in a pan over medium heat.
4. 4
   Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.
5. 5
   Let the custard mixture sit for 5 minutes until it becomes less frothy.
6. 6
   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.
7. 7
   Put some of the fried shallots over the top of the custard.