Cookbook:Khanom Mo Keang (Thai Custard)

Khanom Mo Keang (Thai Custard)
CategoryThai recipes

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

Procedure edit

  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.
  2. Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C.
  3. Soften the palm or coconut sugar in a pan over medium heat.
  4. Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.
  5. Let the custard mixture sit for 5 minutes until it becomes less frothy.
  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.
  7. Put some of the fried shallots over the top of the custard.

References edit