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.
🧂 Ingredients
- 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.)
👨🍳 Instructions
- 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.
⏱️ 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.
⏱️ 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.
⏱️ 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.
⏱️ 5 minutes - 5
Prepare for baking: Preheat your oven to 180°C (350°F). 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.
⏱️ 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.
⏱️ 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.
⏱️ 1 hour+
💡 Pro Tips
- ✓The fried shallots provide a crucial savory and crispy element that contrasts beautifully with the sweet, creamy custard.
- ✓Ensure your palm sugar is finely chopped or grated to help it dissolve easily in the custard mixture.
- ✓For an extra smooth texture, straining the mixture is highly recommended.
- ✓Allowing the custard to cool completely is essential for it to set properly and achieve the desired texture.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.