Khanom Mo Kaeng

Name: Khanom Mo Kaeng
Total time: 1 h 20 min
Yield: 10
Cuisine: Thai
Ingredients: 6 Duck eggs, or hen eggs; 500 ml Thick coconut cream; 280 g Palm sugar; 150 g Mung beans, steamed and mashed; 1/2 tsp Salt; 3 Pandan leaves, knotted; 5 Shallots, sliced paper-thin; 150 ml Oil, for frying the shallots

A dense coconut and palm sugar custard baked until the top browns, scattered with fried shallots — a savoury note in a sweet, and the reason Phetchaburi is a town people stop in.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Central Thai home kitchens · 🏺 Traditional · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Phetchaburi · baked coconut custard — An ownerless traditional dish, so no cook is credited. The cited article confirms khanom mo kaeng as a traditional Thai dessert similar to an egg custard or flan, made with coconut milk, eggs and palm sugar. The mung bean ratio, the rub-the-eggs step, the double straining and the shallot method are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 2 ခု

Siam Sizzles Squish it

⏱ 80 မိနစ်🍽 10 ယောက်စာ🔥 260 kcal🇹🇭 Thailand

သက်သတ်လွတ်ဂလူတင်ကင်းနို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Fry the shallots slowly in the oil over medium-low heat until golden, 8–10 minutes, then drain on a rack.
💡 Slowly. Shallots dropped into hot oil brown outside while still wet inside and go limp within the hour instead of staying crisp on the custard.
Warm the coconut cream with the palm sugar, salt and pandan until the sugar dissolves. Cool it to lukewarm and lift the pandan out.
Beat the eggs with the mashed mung beans, then rub the mixture between your palms or through a sieve until completely smooth.
💡 Thai cooks rub the eggs by hand for a reason — it breaks the chalazae, the white ropes on the yolk, which a whisk only spins around. Miss them and the custard sets with rubbery threads in it.
Pour the lukewarm coconut mixture into the eggs in a slow stream, stirring, then strain the whole thing twice.
Pour into a shallow 20 cm tin and bake at 170°C for 45 minutes, until set with only a slight wobble in the centre.
Turn the heat to 220°C or use the grill for 5 minutes to brown the top.
Scatter the fried shallots over while it is hot. Cool completely, then cut into diamonds.

💡 အကြံပြုချက်များ

Phetchaburi, two hours south of Bangkok, is the town this comes from, and its palm sugar is the reason — made from the toddy palms that grow all over the province.
Fried shallots on a dessert reads as a mistake to most people until they try it. The salt and the oil cut the sugar, and without them it is simply too sweet.