Mung Bean Cake

Mung Bean Cake
1 cup mung beans
1 liter water
1 1/2 cups coconut milk
1 1/2 cups brown sugar
6 large eggs, beaten
oil
1/2 cup shallots, thinly sliced
1 Tablespoon pure grated cane sugar
salt and pepper

In a small saucepan, bring the beans and water to a boil, cook for about 40 minutes until softened enough to purée and almost all the water is absorbed. If water runs out before beans are soft, add more. Purée until smooth.
Meanwhile, beat together the milk and sugar. Beat in the beans, then the eggs. Return to the saucepan and cook over low heat until mixture begins to thicken. Pour batter into an 8x8 inch square pan. Bake at 350◦F for 20 minutes, then at 450◦F for 25 minutes more. 
Meanwhile, sauté the shallots in the oil until soft and caramelized, add the cane sugar, salt, and pepper. Sprinkle over the baked cake. Cool, then cut.

You wouldn't even know there are beans in this cake! The texture is softer and different, but the cake is sweet and tasty, You could definitely reduce the amount of sugar if you want a more savory cake.