Khanom Mor Gaeng

Name: Khanom Mor Gaeng
Yield: 3 servings
Cuisine: Thai
Ingredients: 150g split mung beans (or taro), steamed and mashed; 5 eggs; 400ml coconut milk; 180g palm sugar; A pandan leaf (optional); Fried shallots, for the top

ขนมหม้อแกง/kha-NOM mor GAENG/

Also known as: Khanom Mo Kaeng, Thai Coconut Custard, Thai Baked Custard

About this dish

A dense, sweet baked custard of coconut milk, eggs, palm sugar and mung bean or taro, topped with crisp fried shallots.

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Ingredients

🫘150g split mung beans (or taro), steamed and mashed

🥚5 eggs

🥥400ml coconut milk

🍬180g palm sugar

🌸A pandan leaf (optional)

🧅Fried shallots, for the top

Method

Serves 3

Blend the mung beans, eggs, coconut milk and palm sugar until smooth, then strain.

Cook gently in a pan with the pandan leaf, stirring, until it thickens like porridge.

Pour into a greased tin and smooth the top.

Bake at 180°C (350°F) for about 40 minutes until set and browned on top.

Cool, scatter with fried shallots and cut into squares.

✓ What Makes it Authentic

Khanom mor gaeng is a famous sweet of Phetchaburi province, sold in trays at shops along the road south from Bangkok.

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