Mung Bean Thai Custard or Thais called “Khanom mor Kaeng” When people from Bangkok go down to the beach resorts at Cha-am or Hua Hin, they will nearly always stop at these large roadside food shops selling Thai desserts. Phetchaburi is famous for this dessert and others too.
- 4 eggs
- 2 duck's eggs
- 1/2 cup cooked taro or hulled mung beans, mashed finely
- 1 cup coconut cream
- 1/2 cup palm sugar
- 1/2 cup crisp-fried shallot slices
- 2 tbsp oil from the fried shallots
- 3 pandanus leaves
- Break all the eggs into a bowl, add sugar and coconut cream.
- Mix thoroughly by kneading with the pandanus leaves until the sugar has dissolved.
- Strain the mixture through cheesecloth, add mashed taro or mung beans, and mix well.
- Pour into baking pan.
- Bake in an oven at 350°F for 20 minutes or until the custard is done and the surface is golden brown.
- Remove from the oven, and allow to cool.
- Sprinkle with the crisp-fried shallot.
- And cut into 2x2-inch pieces to serve.