Khanom Mo Keang (Thai Custard)
Khanom mo keang is a baked Thai custard made with mashed mung beans, which give it a dense, sliceable body that plain egg custards lack. Palm or coconut sugar adds a deep caramel note, and coconut cream keeps the texture rich. The crisp fried shallots on top bring a savory crunch against the sweetness. Today it is usually baked in a square pan and cut into neat pieces.
Instructions
Put the sliced shallot and the oil in a small frying pan over medium-low heat. Stir until the shallot slices are golden brown and crispy, then set them aside and keep any oil left in the pan.
Grease the bottom and sides of a 9×13-inch baking pan and preheat the oven to 180°C.
Soften the palm or coconut sugar in a pan over medium heat.
Blend the mung beans, eggs, both sugars, coconut cream, salt and the leftover shallot oil until the mixture is completely smooth. Let it sit for 5 minutes, until it is less frothy.
Pour the custard mixture into the greased pan and set the pan on a rack in the upper third of the oven. Bake at 180°C for 35 to 45 minutes, until the center is slightly firm and the top is golden brown.
Scatter some of the fried shallots over the top of the custard before serving.
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