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Khanom mo kaeng (Thai coconut custard cake)
ขนมหม้อแกง · baked taro and duck-egg custard from Phetchaburi with fried shallots
Drive south from Bangkok and every roadside shop in Phetchaburi sells this dense custard in foil trays, because the province's sugar palms give it the palm sugar that defines it. Duck eggs, coconut cream and mashed taro bake into a firm, fudgy slab with a browned top, then a scattering of crisp fried shallots adds a savoury, sweet-onion crunch. Cut it in squares for an afternoon snack. Chef's tip: the common mistake is baking it too hot, which makes it puff and crack; bake low until just set, then brown the top under the grill.
- Total time
- 75 min
- Difficulty
- medium
- Serves
- 9
Ingredients
For the custard
- 5 duck eggsor 6 large hen's eggs
- 1 ¼ cups coconut cream
- 6 ½ oz palm sugarchopped
- 7 oz taropeeled, steamed soft and mashed (or steamed mung beans)
- ¼ tsp salt
For the topping
- 4 shallotsthinly sliced
- 4 tbsp neutral oilplus a little for the tin
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Method
0/7 doneStep 1: Fry 4 shallots in 4 tbsp neutral oil over a medium-low heat, stirring, until evenly golden and crisp, about 10 minutes. Lift onto paper; keep 2 tablespoons of the shallot oil.
10 minStep 2: Heat the oven to 325°F (fan 275°F). Brush a 20 cm square tin with some of the shallot oil.
2 minStep 3: Scrunch 6 ½ oz palm sugar and 5 duck eggs together with your hand (the Thai way) or whisk until the sugar has fully dissolved and there are no grains left.
5 minStep 4: Blend in 1 ¼ cups coconut cream, 7 oz taro, ¼ tsp salt and the rest of the shallot oil until smooth. Strain through a sieve into a pan.
3 minStep 5: Stir over a low heat until the custard thickens slightly and coats a spoon, about 6 minutes; it should be warm and silky, not scrambled. Pour into the tin.
6 minStep 6: Bake until the edges are firm and the centre barely wobbles, about 35 minutes. Then grill for 3–5 minutes, watching, until the top is spotted dark brown.
40 minStep 7: Cool completely, scatter over the fried shallots and cut into squares. Keep chilled for up to 3 days.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 14 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khanom mo kaeng (Thai coconut custard cake) take?
- About 75 minutes in total: 25 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 9 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of duck eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of palm sugar?
- Caster sugar, same amount.
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