Cookbook:Khanom Mo Keang (Thai Custard)
(Redirected from Cookbook:Khanom Mo Keang)
| Khanom Mo Keang (Thai Custard) | |
|---|---|
| Category | Thai recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
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.
History edit
Khanom Mo Keang was created by Maria Guyomar de Pinha (Thao Thong Kip Ma), a Japanese-Portuguese woman who made the dessert in the Ayutthaya royal court kitchen. She adapted Western custard to Thai cuisine by substituting several locally-available ingredients for those traditionally used in the West. She substituted duck eggs for chicken eggs, coconut milk for cow milk/cream, and palm/coconut sugar for cane sugar. This took place during the reign of King Narai the Great in the 17th century.
Ingredients edit
- 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
Procedure edit
- 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.