Mung Bean Thai Custard Dessert Recipe |
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PREPARATION:
1. Break all the eggs into a bowl, add sugar and coconut cream. Mix thoroughly by
kneading with the pandanus leaves until the sugar has dissolved. Strain the mixture
through cheesecloth, add mashed taro or mung beans, and mix well. Pour into an 8"x8"
baking pan.
2. Bake in an oven at 350°F for 20 minutes or until the custard is done and the
surface is golden brown. Remove from the oven, and allow to cool. Sprinkle with
the crisp-fried shallot, and cut into 2x2-inch pieces to serve.
Thai Food Source:
The Best Thai Desserts
You can order this postcard now via this link
Thai Food Originally by
Sangdad Publishing Co.,Ltd.
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Mung Bean Thai Custard Dessert Recipe
(Khanom Maw Kaeng)
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INGREDIENTS:
4 |
eggs |
2 |
duck's eggs |
1/2 cup |
cooked taro or hulled mung beans, mashed finely |
1 cup |
coconut cream |
1/2 cup |
palm sugar |
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1/2 cup |
crisp-fried shallot slices |
2 tbsp |
oil from the fried shallots |
3 |
pandanus leaves |
SPECIAL UTENSIL:
An 8"x8" baking pan, Cheesecloth. |
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Thai Food&Recipes > Thai Dessert > Mung Bean Thai Custard Dessert Recipe |
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Related Keyword: Khanom, Kha nom, Maw, Mor, Kaeng, Gaeng, Gang, Kang, Geng, Keng, thai food, thai dessert |
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