Khanom Mo Keang: A Traditional Thai Custard Dessert Recipe You Must Try

Khanom Mo Keang, also known as Khanom Khumpamas, is a delightful Thai custard dessert. Originating from the Ayutthaya royal court, it was crafted by Maria Guyomar de Pinha. She was a Japanese-Portuguese woman who adapted Western custard to Thai tastes. She used local ingredients like duck eggs, coconut milk, and palm sugar. This dessert is traditionally prepared in a square aluminium pan.

• 1 large shallot, peeled and thinly sliced
• ⅓ cup vegetable oil
• 1 cup (236 g) coconut or palm sugar
• 1½ cups (300 g) cooked and hulled mung beans
• 4 large whole chicken eggs plus 3 yolks (or 5 duck eggs)
• ⅔ cup (144 g) granulated sugar
• 1 cup coconut cream
• ½ teaspoon salt

• Small frying pan
• 9x13-inch baking pan
• Oven
• Blender or food processor

Procedure

1. Place the shallot slices and oil in a small frying pan over medium-low heat. Stir until golden brown and crispy.
2. Grease the bottom and sides of a 9x13-inch baking pan. Preheat the oven to 180°C.
3. Soften the palm or coconut sugar in a pan over medium heat.
4. Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots until smooth.
5. Let the custard mixture sit for 5 minutes until it becomes less frothy.
6. Pour the custard mixture into the pan. Place the pan on a rack positioned in the upper third of the oven. Bake at 180°C for 35–45 minutes or until the centre is slightly firm and the top is golden brown.
7. Add some of the fried shallots over the top of the custard.

Nutritional Values

This Thai custard is a blend of rich flavours and textures. The crispy shallots add a delightful contrast to its creamy base. Khanom Mo Keang is perfect for those who enjoy traditional desserts with a twist. Enjoy this treat as a sweet ending to your meal!