Taro Coconut Custard
Taro coconut custard that is sweet and creamy called "Khanom Mo Kaeng Pheuak" in Thai
Last Modified On: Thursday, 24/November/2011 21:06:15pm
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1 can coconut milk
¾ cup palm sugar
1 cup steamed taro roots
2 Tbsp rice flour
¼ cup vegetable oil
5 pandanus leaves
1. Preheat oven (top-bottom) at 350° F. Peel shallots, wash dirt, pat dry, and thinly slice.
2. Place wok on medium heat, add oil, when oil is hot, add sliced shallots and fry until fragrant and crisp, drain on paper towel.
3. Peel steamed taro roots, scratch into small pieces, add rice flour and mix thoroughly with taro, set aside.
4. In a mixing bowl, beat eggs and pandanus leaves by hand until frothy.
5. Add palm sugar, mix well until the sugar is dissolved.
6. Add coconut milk, mix thoroughly, then strain through a very fine sieve or cheesecloth.
7. Add scratched taro into strained custard mixture and mix thoroughly.
8. Add 1 Tbsp fried shallot oil in a pot on medium heat, when oil is hot, add custard mixture in the pot, stir constantly until the mixture is thickened.
9. Pour the mixture into a tray, then bake about 30 minutes until golden brown on top. Cool on rack and garnish with the fried shallots.
10. Put “Taro Coconut Custard” on a plate and serve immediately.