rachel_loaf

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Kitchen Essentials

Hong Kong style French toast is popular at "cha chaan teng" or HK cafes. They typically feature peanut butter spread between two slices of milk bread, battered with egg, and then deep fried. This variation substitutes a mung bean paste for the peanut butter and takes the deep frying one step further with the addition of a panko coating.

If you don't want to go through the effort of making the coconut sauce (which is pretty easy, but another step to go through), you can drizzle your toast with condensed milk, which is the classic topping anyway.

You can make your own milk bread or buy it at the store (it's also called "shokupan" at Japanese markets) -- both options are equally delicious. 

HK Style French Toast (Coconut Mung Bean Flavor)

Soak the mung beans in an ample amount of cool water overnight — they expand to about double their size, so be sure to add enough water.

The next day, rinse and drain the mung beans well.

Line a steamer basket with parchment (it helps if you crumple the parchment under some water to make it more pliable), then add the mung beans in an even layer and steam on medium-low heat for about 30 minutes, until the mung beans are very soft (you should be able to easily smoosh them between 2 fingers).

Transfer steamed mung beans to a food processor and add the remaining ingredients. Process until very smooth, scraping down the food processor bowl as needed.

Add about 2 tablespoons of cool water to a small bowl (the exact amount isn't super important). Add the cornstarch and mix well until there are no lumps. Set aside.

Remainder of can of coconut milk, divided

Diamond kosher salt (half as much if using table salt or a different brand of kosher salt)

Add coconut milk and sugar to a small pot and heat over medium heat, stirring constantly to dissolve the sugar. Add the salt and stop to taste — the mixture should be mostly sweet but with a very noticeable saltiness as well (kind of like salted caramel). Add additional salt if needed.

Give the cornstarch slurry one more stir, then add it all at once to the coconut mixture. Continue to cook, stirring constantly, until the mixture thickens to a texture somewhere between maple syrup and honey. 

Transfer to a bowl and let cool while assembling the sandwiches.

Neatly trim the crusts off the bread with a knife. 

Scoop a generous portion of mung bean paste onto each of 4 slices of bread, spreading it out evenly. Top each sandwich with another slice of bread to make full sandwiches. Tidy up the edges of each sandwich by running a bread knife around the edge of each, in case any mung bean paste has spilled over.

Create your frying station: In a wide shallow container with a lip (I like using a large glass tupperware container or something similar), beat the eggs and optional cream with a small pinch of salt until homogenous.

In a second wide, shallow container, add the panko bread crumbs. Set out one baking sheet or plate for holding the sandwiches before frying. Line a second baking sheet with paper towels, then cover with a cooling rack — this is where your sandwiches will go after frying (a cooling rack helps ensure that the bottom of the sandwich doesn't get soggy from condensation after frying).

Carefully dip each sandwich in the egg mixture, making sure each edge is covered, then move the sandwich to the panko and thoroughly dredge each, again making sure the edges are covered. Set completed sandwiches aside onto the prepared baking sheet while you heat the oil. (Yes you can heat the oil while prepping your sandwiches, but if you do this please make sure you don't get distracted and burn the oil! Set a timer for yourself.)

Pour neutral oil (I like grapeseed) into a deep, heavy frying pan, like cast iron or similar, until it comes about 1.5"-2" up the side of the pan. Heat oil over a medium flame, making sure to keep an eye on it so it doesn't start smoking (which is a sign it's burning). After about 5 minutes, drop a couple flakes of panko into the oil to test if it's ready for frying — if the panko sizzles immediately, you're ready to go. If not, wait and perform the same panko test every 2 minutes or so until it's ready for frying. 

Carefully fry each sandwich for about 3-5 minutes on both sides, then, if needed, very carefully stand each sandwich up with tongs in the oil to make sure the edges are browned. Every surface of the sandwich should be an even golden-brown color. In my pan with slightly smaller slices of bread I'm able to fry 2 sandwiches at once, but make sure you don't overcrowd the pan — you'll likely need to do at least 2 separate batches. 

Carefully transfer each sandwich to the baking sheet with the cooling rack and allow it to cool for several minutes before serving. This gives it time to really firm up and get crispy.

To serve: set 1-2 sandwiches on a plate and drizzle generously with the coconut syrup (or condensed milk). Sprinkle with sesame seeds, if desired. Enjoy immediately while still hot.