Khanom Mor Gaeng – ขนมหม้อแกง
This Custard Dessert is quite famous in Thailand. Originally from Petchaburi, Khanom mor gaeng, is now widely available throughout the country. Usually sold in distinctive small metal trays as shown below, Khanom mor gaeng uses Mung Beans and Duck eggs to give this custard dessert its special flavour. Although there are several variations of this recipe, Khanom mor gaeng is always sweet and rich.
- 4 Duck Eggs
- 150 gm Palm Sugar
- 1 1/2 Cups Coconut milk
- 3/4 Cup Mung Beans, finely mashed
- 1 Tbsp Rice Flour
- 1/4 Tsp Salt
- 4 Shallots, skinned and sliced
- 4 Tbsp Vegetable Oil
- 4 Pandanus Leaves
- Using a wok, fry the shallots in the vegetable oil until they are golden and crisp, making sure the shallots do not burn. Remove the shallots from the wok and drain on kitchen towels. Retain 2 Tbsp of the vegetable oil.
- Break the eggs into a bowl and add the coconut milk, sugar, salt and rice flour. Using the Pandanus leaves, mix well together until all the sugar has dissolved. Remove the Pandanus leaves and discard them.
- Using a wok or frying pan, add the egg mixture, mung beans, vegetable oil retained from frying the shallots. Cook over a medium heat, stirring well, until the mixture becomes thick. Remove from heat.
- Pour the mixture into a small baking tray. Spread evenly and put in an oven, pre-heated to 350 degrees F (180 degrees C) for about 20 minutes or until the surface is nicely browned and the custard is cooked.
- Remove from the oven and sprinkle with the fried shallots. Allow to cool. Serve.