Mung Bean Basque Cheesecake with Crispy Shallot Caramel (ชีสเค้กขนมหม้อแกงถั่ว)

1.Soak the mung beans for 1 hour, drain, then steam until tender (about 30 minutes).

2.Preheat the oven to 230°C (top and bottom heat). Line a 6-inch cake pan with parchment paper.

3.Tear the pandan leaves and rub them with the chicken and duck eggs together with the palm sugar until the sugar dissolves and a pandan aroma develops. Strain into a blender.

4.Add the mung beans, flour, cream cheese, coconut milk, and salt. Blend until smooth.

5.Strain again for extra smoothness, then set the mixture over a bowl of iced water to cool down (this helps keep the cheesecake creamy in the center).

6.Pour into the prepared pan and bake for 23–25 minutes until the top is beautifully burnt. Let cool completely, then chill for at least 2 hours.

7.For the caramel, melt the sugar over low heat until it becomes caramel, remove from the heat, and quickly stir in the crispy shallots. Spread onto parchment paper and let set.

8.Slice the cheesecake and top with the crispy shallot caramel before serving.