Ingredients
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6 White rice vinegar
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3 tablespoons
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2
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1 1/2 cups Fresh milk
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2 cups Ice cubes
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1/4 teaspoon
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1 Soy sauce
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1 cup
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1/2 cup
Directions
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.
Steps
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1
Done
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Clean any debris, dirt or sticks from mung beans, and soak mung beans with water in a big bowl for an hour. |
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2
Done
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Using a strainer, drain the water from mung beans. Steam mung beans on steamer for 30 minutes or until cooked and soft. |
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3
Done
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While steaming mung beans, prepare the shallots by peel and slice them thinly. Set aside. |
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4
Done
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Heat the canola oil in a skillet or frying pan over medium low heat temperature. |
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5
Done
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Transfer fried shallots to a paper towel, set aside to drain the remaining oil. |
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6
Done
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Once the steamed mung beans cool down, blend them using a food processor or blender. |
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7
Done
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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. |
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8
Done
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Crack the eggs into a medium size mixing bowl, and add in palm sugar, granulated sugar, salt and pandan extract. |
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9
Done
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Add in the coconut cream into the egg mixture and continuously stir until well blended. |
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10
Done
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Heat the mixture on a pot over medium heat and stir frequently until turn into a well blended and thickened batter. |
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11
Done
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Preheat the oven to 191 C or 375 F. |
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12
Done
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Remove the custard from oven and sprinkle the fried shallots on top of it evenly. Let it cool and serve it. |
