Cookbook:Khanom Mo Keang

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Khanom Mo Keang (Thai Custard)[edit]

Khanom Mo Keang (Thai : ขนมหม้อแกง), or Khanom Khumpamas (Thai : ขนมกุมภมาศ) is a Thai custard dessert that has eggs and coconut milk as the main ingredients. In present day Thailand, the dessert is prepared in a square aluminum pan. It is almost like fudgy brownies. Khanom Mo Keang is a famous dessert of Petchaburi Province in Thailand.

History of Khanom Mo Keang (Thai Custard)[edit]

Khanom Mo Keang was created by Maria Guyomar de Pinha (Thao Thong Kip Ma), A Japanese-Portuguese woman, who made a rumored delicious dessert on the Ayutthaya royal court kitchen. She adapted Western custard to create a Thai custard by substituting several locally-available ingredients for those traditionally used in the West e.g. duck eggs for chicken eggs, coconut milk for milk or cream, and palm or coconut sugar for cane sugar. This took place during the reign of King Narai the Great in the 17th century.

Ingredients of Khanom Mo Keang[edit]

1. 1½ cups (300 g) cooked and hulled mung beans
2. 1 cup (236 g) coconut or palm sugar
3. 4 large chicken eggs (whole) plus 3 egg yolks (or 5 whole duck eggs)
4. ⅔ cup (144 g) granulated sugar
5. 1 cup coconut cream
6. ½ teaspoon salt
7. 1 large shallot, peeled and thinly sliced
8. ⅓ cup vegetable oil


1. Put the shallot slices and oil into a small frying pan over medium-low heat. Stir the shallot slices around, until they are golden brown and crispy.
2. Put some oil on the bottom and sides of a 9×13-inch pan.
3. Preheat the oven to 180°C.
4. Soften the palm or coconut sugar by put it on the pan, using medium heated.
5. Blend the mung beans, eggs, sugar, salt, and any leftover oil from the shallot oil together, Mix until smooth.
6. Let the custard mixture sit for 5 minutes until it becomes less frothy.
7. Pour the custard mixture into the pan. Place the pan on a rack positioned in the upper third of the oven. Bake at 180°C for 35-45 minutes or until the center is slightly firm and the top is golden brown.
8. Put some of the fried shallots over the top of the custard.