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Khanom Mho-Gaeng Puak – Taro Custard.

Khanom Mho-Gaeng Puak - Taro Custard. recipe image
This Thai dessert features Coconut Milk, Palm Sugar, Eggs - beaten, Cooked taro - mashed, Shallots - thinly sliced. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 2430.0
Dietary: Gluten-free, Vegetarian
Description
This Thai dessert features Coconut Milk, Palm Sugar, Eggs - beaten, Cooked taro - mashed, Shallots - thinly sliced. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 4 cup Coconut Milk
  • 3 cup Palm Sugar
  • 12 ea Eggs - beaten
  • 3 cup Cooked taro - mashed
  • 1 cup Shallots - thinly sliced
  • 1 1/2 cup Oil
Directions
  1. 1
    In a bowl, dissolve palm sugar in the coconut milk and mix well.
  2. 2
    Strain through cheese cloth or fine sieve to remove all solids.
  3. 3
    Add mashed taro, eggs, and mix well.
  4. 4
    Heat a frying pan, and add oil when it's hot.
  5. 5
    Add thinly sliced shallots and saute until they are crisp and golden brown.
  6. 6
    Remove shallots from the oil, drain and put aside.
  7. 7
    Put the hot oil into a large sauce pan and reheat.
  8. 8
    Add the coconut milk/egg/taro mixture and
  9. 9
    stir constantly with large wooden spoon over moderate
  10. 10
    heat until the mixture starts to
  11. 11
    boil lightly and thickened.
  12. 12
    Remove from
  13. 13
    heat and
  14. 14
    pour the mixture into a deep tray (large Pyrex tray or rectangular sheet cake pan, for example) and
  15. 15
    bake in 350 F (177ðC) oven until it's cooked through, and the surface is nicely browned.
  16. 16
    Remove from the oven, and spread the fried shallot pieces all over the top.
  17. 17
    Cut into 2 inch squares, when cooled, and use a spatula to
  18. 18
    remove from the pan onto a serving platter.
  19. 19
    NOTE: This is a variation of the original "Khanom Mho-Gaeng" which uses mashed, cooked, split peas in
  20. 20
    place of the taro ("puak")

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2430.0kcal
% Daily Value *
Total Fat 173.4g267%
Saturated Fat 66.6g333%
Cholesterol 1119.0mg373%
Sodium 407.4mg17%
Total Carbohydrate 189.3g64%
Dietary Fiber 0.2g1%
Sugars 190.5g
Protein 44.5g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, beaten, boiling, coconut, cooked, custard, dessert, eggs, frying, khanom, mashed, mhogaeng, milk, oil, palm, puak, sautéing, shallots, sliced, sugar
Read it online: https://www.chefs-mate.com/recipe/khanom-mho-gaeng-puak-taro-custard/