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Khanom Mo Kaeng
Thai Mung Bean Custard
A beloved traditional Thai dessert, Khanom Mo Kaeng is a baked custard made from mung beans, coconut cream, and eggs, offering a rich, slightly sweet, and custardy texture. It's often topped with crispy fried shallots for a delightful savory contrast.
๐ง ์ฌ๋ฃ
- 200 g Mung beans
- 500 ml Water
- 400 ml Coconut cream(Full-fat is recommended for richness.)
- 6 Eggs(Large eggs, at room temperature.)
- 200 g Palm sugar(Or substitute with granulated sugar if palm sugar is unavailable.)
- 1/4 teaspoon Salt(Enhances the sweetness and balances flavors.)
- for greasing n/a Vegetable oil or butter(To grease the baking pan.)
- for topping n/a Fried shallots(Store-bought or homemade.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Cook the mung beans: Rinse the mung beans thoroughly under cold water. Place them in a saucepan with 500ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20-25 minutes, or until the beans are very tender and easily mashable. Drain any excess water.
โฑ๏ธ 25-30 minutes - 2
Mash the mung beans: Transfer the cooked mung beans to a bowl. Using a fork, potato masher, or a food processor, mash the beans until they form a relatively smooth paste. Some small lumps are acceptable.
โฑ๏ธ 5-10 minutes - 3
Prepare the custard base: In a large bowl, whisk together the coconut cream, eggs, finely chopped palm sugar, and salt until well combined and the sugar is mostly dissolved. The mixture should be smooth.
โฑ๏ธ 10 minutes - 4
Combine and strain: Add the mashed mung bean paste to the coconut cream mixture. Stir until thoroughly incorporated. For a smoother custard, strain the mixture through a fine-mesh sieve into another bowl to remove any remaining lumps or fibers. Discard any solids left in the sieve.
โฑ๏ธ 5 minutes - 5
Prepare for baking: Preheat your oven to 180ยฐC (350ยฐF). Grease a square or rectangular baking pan (approximately 20x20 cm or similar) with vegetable oil or butter. Pour the custard mixture into the prepared pan.
โฑ๏ธ 5 minutes - 6
Bake the custard: Place the pan in the preheated oven. Bake for 50-60 minutes, or until the custard is set and the top is golden brown. You can test for doneness by inserting a toothpick into the center; it should come out clean. The custard should feel firm to the touch.
โฑ๏ธ 50-60 minutes - 7
Cool and serve: Remove the Khanom Mo Kaeng from the oven and let it cool completely in the pan on a wire rack. This allows the custard to firm up further. Once cooled, sprinkle generously with fried shallots just before serving. Cut into squares or diamonds.
โฑ๏ธ 1 hour+
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe fried shallots provide a crucial savory and crispy element that contrasts beautifully with the sweet, creamy custard.
- โEnsure your palm sugar is finely chopped or grated to help it dissolve easily in the custard mixture.
- โFor an extra smooth texture, straining the mixture is highly recommended.
- โAllowing the custard to cool completely is essential for it to set properly and achieve the desired texture.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add cooked and diced taro or sweet potato to the batter before baking for added texture and flavor.
- Omit the fried shallots for a purely sweet dessert.
- Some recipes incorporate a small amount of pandan extract for a fragrant twist.