Khanom Mo Keang (Thai Custard)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | large shallot | 1 piece | 18 kcal1g protein · 4g carbs · 0g fat | Buy |
| 2 | vegetable oil | 0.33 cup | 8 kcal1g protein · 2g carbs · 0g fat | Buy |
| 3 | coconut | 1 cup | 704 kcal6g protein · 29g carbs · 67g fat | Buy |
| 4 | cooked and hulled mung beans | 1.5 cup | — | Buy |
| 5 | large whole chicken eggs plus 3 yolks | 0 g | — | Buy |
| 6 | granulated sugar | 0.67 cup | 622 kcal0g protein · 161g carbs · 0g fat | Buy |
| 7 | coconut cream | 1 cup | 1050 kcal39g protein · 141g carbs · 37g fat · 82g fibre | Buy |
| 8 | salt | 0.5 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
Total, all ingredients2402 kcal · 46g protein · 337g carbs · 104g fat · 82g fiber
Per servingno servings count given
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Directions
Put the shallot slices and oil into a small frying pan over medium-low heat. Stir the shallot slices, until they are golden brown and crispy.
Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C.
Soften the palm or coconut sugar in a pan over medium heat.
Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.
Let the custard mixture sit for 5 minutes until it becomes less frothy.
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.
Put some of the fried shallots over the top of the custard.
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