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.

INGREDIENTS:

• 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
  

COOKING:

• 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.