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").