Khanom Mo Keang (Thai Custard)

• 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

Ingredients for 40 servings (6.2 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   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.

   Stovetop
2. 2

   Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C.

   Oven
3. 3

   Soften the palm or coconut sugar in a pan over medium heat.

   Stovetop
4. 4

   Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.

5. 5

   Let the custard mixture sit for 5 minutes until it becomes less frothy.

6. 6

   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.

   Oven
7. 7

   Put some of the fried shallots over the top of the custard.