Khanom mho-gaeng puak - taro custard.
Last updated 6/12/2012 12:46:11 AM. Recipe ID 6325. Report a problem with this recipe.
Title: Khanom mho-gaeng puak - taro custard.
Categories: Desserts, Thai
Yield: 8 Servings
4 c Coconut Milk
3 c Palm Sugar
12 ea Eggs - beaten
3 c Cooked taro - mashed
1 c Shallots - thinly sliced
1 1/2 c Oil
In a bowl, dissolve palm sugar in the coconut milk and mix well.
Strain through cheese cloth or fine sieve to remove all solids. Add
mashed taro, eggs, and mix well. Heat a frying pan, and add oil when
it's hot. Add thinly sliced shallots and saute until they are crisp
and golden brown. Remove shallots from the oil, drain and put aside.
Put the hot oil into a large sauce pan and reheat. Add the coconut
milk/egg/taro mixture and stir constantly with large wooden spoon
over moderate heat until the mixture starts to boil lightly and
thickened. Remove from heat and pour the mixture into a deep tray
(large Pyrex tray or rectangular sheet cake pan, for example) and
bake in 350 øF oven until it's cooked through, and the surface is
nicely browned. Remove from the oven, and spread the fried shallot
pieces all over the top. Cut into 2 inch squares, when cooled, and
use a spatula to remove from the pan onto a serving platter. NOTE:
This is a variation of the original "Khanom Mho-Gaeng" which uses
mashed, cooked, split peas in place of the taro ("puak").
Didn't find the recipe you were looking for? Search for more here!