Taro Custard (Thai Khanom Mo Kaeng)
Ingredients:
- 500g taro (peeled and steamed)
- 200ml coconut milk
- 4 large eggs
- 200g palm sugar (or brown sugar)
- 50g white sugar (optional, for additional sweetness)
- 2 tbsp rice flour
- ½ tsp salt
- 50g fried shallots (for topping)
Instructions:
1. Prepare the taro: Steam the peeled taro until soft (about 20 minutes). Mash it until smooth and set aside.
2. Mix the custard base: In a large mixing bowl, whisk together the eggs, coconut milk, palm sugar, white sugar, and salt until well combined.
3. Combine the mixture: Add the mashed taro and rice flour into the egg mixture. Stir until the batter is smooth and lump-free.
4. Bake the dessert: Preheat your oven to 180°C (350°F). Pour the mixture into a baking dish (or small individual ramekins). Bake for about 45-50 minutes or until the surface is golden brown and the custard is set.
5. Prepare the topping: Fry thinly sliced shallots in oil until golden brown and crispy. Drain on paper towels to remove excess oil.
6. Serve: Let the dessert cool before topping with fried shallots. Slice and serve at room temperature.
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This sweet and creamy dessert pairs perfectly with tea or coffee.
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