Khanom mor Kaeng (Mung Bean Thai Custard)

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.