Mung Bean Custard

Ingredients

4 chicken eggs
2 duck eggs
1/2 cup cooked taro or hulled mung beans, finely mashed
1 cup coconut cream
1 cup palm sugar
1/4 cup crisp-fried shallot slices
2 tbsp oil from the fried shallots
3 pandanus leaves
Special utensil – 8″ x 8″ baking pan, cheescloth or muslin

Additional Information

Bake in an oven at 350 degrees F for 20 minutes or until the custard is done and the surface is golden brown.

Rating: 9 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Instructions

Break all the eggs into a bowl, add sugar and coconut cream. Mix thoroughly by kneading with the pandanas leaves until the sugar has dissolved. Strain the mixture through cheese cloth, add mashed taro or mung beans and mix well. Pour into an 8″x8″x2″ baking pan.
Heat 2 tsp oil over medium heat til water pops off it add the shallots and stir fry til golden brown and remove from oil keeping both.
Put the oil from the fried shallots into a wok and place over low heat. transfer to the baking pan and spread out evenly.
Bake in an oven at 350 degrees F for 20 minutes or until the custard is done and the surface is golden brown. Remove from heat and allow to cool. Sprinkle the crisp-fried shallot and cut into 2″ x 2″ pieces to serve.

Notes

Khanom Maw Kaeng