An ultra-creamy variation replacing some water with coconut milk for a silky mouthfeel.
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Soak the beans in water for 10 minutes, then rub them between your palms to peel off the skins; rinse thoroughly until the white kernels are clean.
Blend the peeled beans, red bell peppers, scotch bonnets, and onion with the warm water until you achieve a very smooth, velvet-like consistency.
Pour the blended batter into a large mixing bowl and stir in the coconut milk, vegetable oil, and ground crayfish.
Crush the bouillon cubes into the mixture and add salt; whisk the batter vigorously for 5 minutes to incorporate air, which ensures a light texture.
Taste the batter and adjust seasoning if necessary, then gently fold in the flaked mackerel if using.
Prepare your containers (ramekins, foil pouches, or Uma leaves) and pour the batter in, filling only three-quarters of the way.
Place the sliced boiled eggs on top of the batter in each container, then seal tightly with lids or foil.
Steam in a large pot with a small amount of boiling water at the bottom for 45 to 55 minutes, adding water as needed until the Moi Moi is firm to the touch.
