Thursday, January 13, 2011

Mung Bean Thai Custard Dessert Recipe (Khanom Maw Kaeng)

4 Eggs
2 Duck Eggs
1 / 2 cup Hull cooked taro or mung beans, mashed well
1 cup Coconut Cream
1 / 2 cup Palm sugar
1/ 2 cup Crispy fried sliced onion
2 tablespoons fried shallot oil
3 Pandanus

Special Tools:
8 "x 8" baking gauze.

1. Break all the eggs into a bowl, add sugar and cream of coconut. Mix well resolved with a mixture of pandan leaves until sugar is. Strain the mixture through gauze, add taro or mung bean puree and mix well. Pour into 8 "x8" baking pan.

2. Bake at 350F was for 20 minutes or until cream made, and the top is golden. Remove from the oven and let cool. Sprinkle with fried onions and cut into 2x2-inch servings.

***Note the infant does not enter a course set. Depending on preferences.  ^V^

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