Thai cuisine · Desserts & Sweets

Khanom Mo Kaeng

Firm coconut-egg custard with pureed mung beans, baked in the oven and topped with crispy fried shallots.

Ingredients · for 8 servings

• 200 g mung dal (split yellow mung beans)
• 5 eggs
• 400 ml coconut milk
• 200 g palm sugar
• 1 tsp salt
• 4 pandan leaves
• 6 shallots
• 100 ml oil

Instructions

1. Soak the mung beans in cold water for 3 hrs, drain, and steam over boiling water for 25 min until they fall apart between your fingers.
2. Puree the warm beans finely with 200 ml coconut milk and press through a sieve so the mixture becomes completely smooth.
3. Knot the pandan leaves and knead them into the eggs for 2 min to transfer their aroma, then remove the leaves and whisk the eggs with palm sugar and salt.
4. Stir in the bean puree and remaining coconut milk, pass the mixture through the sieve again, and pour into a greased shallow dish about 22 × 22 cm.
5. Bake in a preheated oven at 170°C top/bottom heat for 45–50 min until the surface glistens deep brown and the center only jiggles slightly when shaken.
6. Cut the shallots into thin rings, deep-fry in the oil for 4–5 min until golden brown, scatter over the cooled custard, and cut it into diamond shapes.