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.
Source and licence
"Khanom Mo Keang (Thai Custard)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Khanom_Mo_Keang_(Thai_Custard), revision 4608512), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Khanom_Mo_Keang_(Thai_Custard)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4608512
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Thailand. Associated with Thailand by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 large shallot, peeled and thinly sliced
- ⅓ cup vegetable oil
- 1 cup (236 g) coconut or palm sugar
- 1½ cups (300 g) cooked and hulled mung beans
- 4 large whole chicken eggs plus 3 yolks (or 5 duck eggs)
- ⅔ cup (144 g) granulated sugar
- 1 cup coconut cream
- ½ teaspoon salt
Method
- 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.