Khanom Mo Keang (Thai Custard)

Introduction

Khanom Mo Keang is a Thai coconut custard studded with mung beans and topped with crispy fried shallots—a combination of creamy, slightly sweet, and savory in one baked dish. The custard bakes until the center is just set and the top turns golden, while the shallots provide textural contrast and an aromatic finish. This works as a dessert, snack, or light side and keeps well in the fridge for several days.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Servings: 6–8

Ingredients

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

Instructions

1. 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.
2. Grease the bottom and sides of a 9×13-inch baking pan. Preheat the oven to 180°C.
3. Soften the palm or coconut sugar in a pan over medium heat.
4. Blend the mung beans, eggs, both sugars, coconut cream, salt, and any leftover oil from the shallots together until smooth.
5. Let the custard mixture sit for 5 minutes until it becomes less frothy.
6. 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.
7. Put some of the fried shallots over the top of the custard.

Variations

Swap the mung beans for black beans or chickpeas — This shifts the flavor slightly earthier and gives you a firmer, less delicate texture. The custard will be less refined but heartier.

Use all granulated sugar instead of the palm/coconut sugar mixture — You’ll lose some depth of caramel notes, but the custard will taste cleaner and less complex. Reduce the total sugar by 2 tablespoons if you find it too sweet.

Reduce the coconut cream to ¾ cup and add ¼ cup whole milk — This lightens the custard and makes it set slightly firmer, useful if you prefer a less rich result or want better portioning.

Top with toasted sesame seeds or chopped roasted peanuts instead of shallots — You keep the crispy-textured topping but shift the flavor profile from savory-aromatic to nutty.

Bake in individual ramekins instead of a large pan — Reduce the baking time to 25–30 minutes. This gives you portion control and a more elegant presentation, though cooking time will vary slightly based on ramekin size.

Tips for Success

Fry the shallots until they are deep golden brown and completely crispy — Underdone shallots will soften as they sit on the warm custard and lose their textural appeal. Let them cool on a paper towel before topping.

Blend the custard mixture until it is completely smooth — Any visible mung bean pieces will remain grainy. Use a high-speed blender or food processor for 1–2 minutes to ensure a silky result.

Let the custard mixture rest for the full 5 minutes after blending — This allows air bubbles to rise and pop, which prevents a pitted or uneven surface on the baked custard.

Check doneness by gently jiggling the pan rather than inserting a knife — The center should wobble slightly when you shake it; overbaking dries out the custard. It will firm up further as it cools.

Use duck eggs if you can find them — They produce a richer, creamier custard with a deeper yellow color. If substituting, use 5 duck eggs as a direct replacement for the 4 whole eggs plus 3 yolks.

Storage and Reheating

Store the cooled custard in an airtight container in the refrigerator for up to 4 days. The shallot topping will soften over time; if you prefer crispness, store the shallots separately and sprinkle them on just before serving.

To reheat, place a slice on a plate and warm it gently in a 150°C oven for 5–10 minutes, covered loosely with foil. Microwave reheating is not recommended, as the custard can become rubbery. This custard does not freeze well; the texture becomes grainy when thawed.

FAQ

Can I make this in a smaller pan or divide it into portions?

Yes. Use individual ramekins (4–6 oz each) and reduce the bake time to 25–30 minutes. A smaller or deeper pan will require slightly longer baking; check for slight jiggle in the center before removing from the oven.

What if I can’t find palm sugar or coconut sugar?

Use all granulated sugar and reduce the total by 2–3 tablespoons to avoid over-sweetening. The custard will taste less complex, but the texture and set will remain the same.

Can I prepare the custard mixture ahead and bake it later?

Yes. Blend the mixture, let it rest for 5 minutes, then cover and refrigerate for up to 8 hours. Bring it to room temperature for 15 minutes before baking, as cold batter may require an extra 5–10 minutes in the oven.

How do I know if the custard is baked through without overbaking it?

The center should still jiggle slightly when you gently shake the pan. It will continue to set as it cools at room temperature. If the top is already golden brown and the center is still very liquidy, give it another 5 minutes, then check again.