Thailand / Dessert
Khanom Mo Keang (Thai Custard)
Khanom mo keang (Thai: ขนมหม้อแกง), or khanom khumpamas (Thai: ขนมกุมภมาศ) is a Thai custard dessert. In present-day Thailand, the dessert is prepared in a square aluminum pan.
Ingredients
- shallots, peeled and thinly sliced1
- vegetable oil1/3 cup
- coconut sugar or palm sugar1 cup
- mung bean, cooked and hulled1 1/2 cup
- egg, or 5 duck eggs4
- granulated sugar2/3 cup
- coconut cream1 cup
- salt1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Put the shallot slices and oil into a small frying pan over medium-low heat. Stir the shallot slices, until they are golden brown and crispy.
Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C.
Soften the palm or coconut sugar in a pan over medium heat.
Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.
Let the custard mixture sit for 5 minutes until it becomes less frothy.
Pour the custard mixture into the pan. Place the pan on a rack positioned in the upper third of the oven. Bake at 180°C for 35–45 minutes or until the center is slightly firm and the top is golden brown.
Put some of the fried shallots over the top of the custard.
