0 0
Thai Coconut Custard with Mung Beans

Thai Coconut Custard with Mung Beans

Khanom Mo Kaeng Thua

Features:
  • No MSG
Cuisine:

Substitute mung beans with other preferred starchy ingredients, such as taro, sweet potato or lotus seeds

Ingredients

Directions

Share

If you ever been to Thailand, particularly in the city of Hua Hin, this sweet dessert isn’t a new thing for you. Mung Bean Thai Custard or “Khanom Mo Kaeng Thua” in Thai is very famous dessert. For you who lives in four seasons country, this recipe is nothing but suitable for you during the summer time.

(Visited 104 times, 4 visits today)
Step 1
Mark as Complete

Clean any debris, dirt or sticks from mung beans, and soak mung beans with water in a big bowl for an hour.
Soak mung beans overnight will be the best result.

Step 2
Mark as Complete

Using a strainer, drain the water from mung beans. Steam mung beans on steamer for 30 minutes or until cooked and soft.

Step 3
Mark as Complete

While steaming mung beans, prepare the shallots by peel and slice them thinly. Set aside.

Step 4
Mark as Complete

Heat the canola oil in a skillet or frying pan over medium low heat temperature.
Fry the sliced shallots and keep stir until they turn into golden brown and crispy.

Step 5
Mark as Complete

Transfer fried shallots to a paper towel, set aside to drain the remaining oil.

Step 6
Mark as Complete

Once the steamed mung beans cool down, blend them using a food processor or blender.
Transfer them into a bowl and set aside.

Step 7
Mark as Complete

Wash clean the pandan leaf and cut into 2 or 3 inches long. Transfer them to a food processor and add 1 cup of water, blend them.
Strain the blended pandan leaf to get around one small bowl pandan extract, set aside.

Step 8
Mark as Complete

Crack the eggs into a medium size mixing bowl, and add in palm sugar, granulated sugar, salt and pandan extract.
Whisk them until foamy and sugar and salt are well dissolved.

Step 9
Mark as Complete

Add in the coconut cream into the egg mixture and continuously stir until well blended.
Transfer this mixture into a pot and add in blended mung beans together.

Step 10
Mark as Complete

Heat the mixture on a pot over medium heat and stir frequently until turn into a well blended and thickened batter.

Step 11
Mark as Complete

Preheat the oven to 191 C or 375 F.
Pour the batter into a baking pan until reach about 1 inch thick. Put into the oven and bake for 45 to 60 minutes or until the top is turn golden and the custard's edge pull away a little bit.

Step 12
Mark as Complete

Remove the custard from oven and sprinkle the fried shallots on top of it evenly. Let it cool and serve it.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
French Toast with Banana and Walnuts
next
Pork Belly in Soy Sauce
  • 104 Views
  • 3 hours 15 minutes
  • Serves 10
  • Medium
  • 191 C (375 F)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
6 Duck eggs
3 tablespoons Canola oil
2 Shallots
1 1/2 cups Coconut cream
2 cups Mung beans
1/4 teaspoon Salt
1 Pandan leaf
1 cup Palm sugar
1/2 cup Granulated sugar

Nutritional information

465
Calories
47 g
Total Carbohydrate
27 g
Total Fat
12 g
Protein

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

previous
French Toast with Banana and Walnuts
next
Pork Belly in Soy Sauce

Add Your Comment