Khanom Mo Kaeng Phetchaburi

1. 1

   Prepare the Taro

   Peel the taro root and cut into 1-inch cubes. Place in a steamer basket and steam over boiling water for 15-20 minutes until completely tender when pierced with a fork. Transfer the steamed taro to a bowl and mash thoroughly until smooth with no lumps. You can also use a food processor for a finer texture. Set aside to cool to room temperature.

   25m

   Tips:

   • • Wear gloves when handling raw taro as it can irritate skin
   • • Make sure taro is completely smooth - lumps will affect the custard texture
   • • Let it cool completely before mixing with eggs to prevent cooking them
2. 2

   Fry the Shallots

   Peel and thinly slice the shallots into uniform rings, about 2mm thick. Heat 3 tablespoons of vegetable oil in a small pan over medium-low heat. Add the sliced shallots and fry slowly, stirring frequently, for 8-10 minutes until they turn golden brown and crispy. Be patient - slow frying prevents burning. Using a slotted spoon, transfer the fried shallots to a paper towel-lined plate to drain. Reserve the fragrant shallot oil for later use. Let shallots cool completely - they will continue to crisp as they cool.

   15m

   Tips:

   • • Keep the heat medium-low to prevent burning
   • • Shallots will continue browning after removed from oil, so take them out when light golden
   • • Save the shallot-infused oil - it adds flavor to the custard
   • • Fried shallots can be made a day ahead and stored in an airtight container
3. 3

   Prepare Palm Sugar

   If using solid palm sugar, chop it into small pieces. Place in a small saucepan with 2-3 tablespoons of water and heat over low heat, stirring constantly, until the palm sugar completely dissolves into a smooth syrup. This takes about 5 minutes. Strain through a fine-mesh sieve to remove any impurities. Let cool to room temperature. If using already soft palm sugar, you can skip the melting step.

   7m

   Tips:

   • • Dissolving palm sugar ensures even sweetness throughout
   • • Don't let it boil rapidly or it will caramelize too much
   • • Straining removes any fibrous bits for smooth custard
4. 4

   Mix the Custard Base

   In a large mixing bowl, crack the duck eggs and beat them lightly with a whisk or fork until well combined but not frothy - you don't want to incorporate too much air. Add the dissolved palm sugar, white sugar, and salt. Whisk gently until the sugars are fully dissolved and incorporated. Add the coconut cream and continue whisking gently until everything is well combined and smooth. Add 1 tablespoon of the reserved shallot oil for aromatic depth.

   5m

   Tips:

   • • Don't over-beat the eggs - you want a smooth mixture, not a foamy one
   • • Make sure sugars are completely dissolved before adding other ingredients
   • • The shallot oil adds subtle savory notes that make this dessert unique
5. 5

   Add Taro and Flour

   Add the cooled mashed taro to the egg-coconut mixture and whisk until completely smooth and well incorporated. In a small bowl, mix the rice flour with 2 tablespoons of the custard mixture to form a smooth paste (this prevents lumps). Pour this paste back into the main custard mixture and whisk thoroughly until no lumps remain and everything is silky smooth. Strain the entire mixture through a fine-mesh sieve into another bowl to ensure a perfectly smooth texture.

   8m

   Tips:

   • • Make a paste with flour first to prevent lumps
   • • Straining is crucial for velvety smooth custard
   • • Press the mixture through the sieve with a spatula to get all of it through
   • • The custard should be the consistency of heavy cream
6. 6

   Prepare the Baking Pan

   Preheat your oven to 160°C (320°F). Select a 9x9 inch baking pan or similar (about 2 inches deep). Line the bottom and sides with banana leaves or parchment paper, ensuring there are no gaps. If using banana leaves, briefly pass them over a flame or dip in hot water to make them pliable. Lightly brush the lining with the remaining shallot oil. If desired, place pandan leaves on the bottom of the pan for added aroma.

   5m

   Tips:

   • • Proper lining prevents sticking and makes removal easier
   • • Banana leaves add traditional aroma but parchment works fine
   • • The pan should be deep enough to hold the custard without overflowing
7. 7

   Bake the Custard (Water Bath Method)

   Pour the strained custard mixture into the prepared pan, filling it about 1.5 inches deep. Place the pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the custard pan (bain-marie/water bath method). Carefully transfer to the preheated oven. Bake for 50-60 minutes until the custard is set and the top develops a beautiful deep golden-brown color. The center should jiggle only slightly when gently shaken. A toothpick inserted near the center should come out mostly clean with just a bit of custard.

   1h

   Tips:

   • • Water bath ensures even, gentle cooking and prevents cracking
   • • Don't open the oven door during the first 40 minutes
   • • The top should be dark golden, almost caramelized - this is authentic
   • • If the top browns too quickly, loosely cover with foil for the last 15 minutes
8. 8

   Cool and Top with Fried Shallots

   Remove the custard from the oven and lift the pan out of the water bath. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until completely set and chilled. Once fully cooled, generously sprinkle the crispy fried shallots evenly over the entire surface of the custard. Cut into squares or diamond shapes for serving.

   2h 30m

   Tips:

   • • Don't add shallots until completely cooled or they'll lose their crispness
   • • The custard tastes best slightly chilled or at room temperature
   • • Cut with a sharp knife wiped clean between cuts for neat squares
   • • The shallots should be added just before serving for maximum crunch

• •Use authentic Phetchaburi palm sugar if possible - its unique flavor is the signature of this dessert
• •Duck eggs create a richer, more luxurious custard than chicken eggs, though both work
• •The water bath (bain-marie) method is essential for even cooking and silky texture
• •Don't skip the fried shallots - the sweet-savory contrast is what makes this dessert unique
• •The custard should be deeply golden on top - don't worry if it looks almost burnt, this caramelization is authentic
• •Khanom Mo Kaeng can be made 1-2 days ahead and stored covered in the refrigerator
• •The texture should be firm yet creamy, similar to flan but denser
• •Traditional versions are quite sweet - adjust sugar to your preference but don't reduce by more than 30%
• •Store leftover custard covered in the refrigerator for up to 4 days
• •Add the fried shallots just before serving to maintain their crispness

• •
  Hot black coffee - the bitterness balances the sweetness perfectly
• •
  Thai tea (hot or iced)
• •
  Jasmine tea
• •
  Chrysanthemum tea
• •
  Serves as a traditional afternoon snack in Phetchaburi
• •
  Pairs well after spicy seafood dishes like gaeng tai pla
• •
  Often enjoyed alongside other Phetchaburi sweets like khao chae

Khanom Mo Kaeng was created in the 17th century (1600s) by Maria Guyomar de Pinha, known in Thai as Thao Thong Kip Ma, a woman of Portuguese, Japanese, and Bengali descent who was born in Ayutthaya. She served as a confectioner in the court of King Narai the Great and is credited with introducing Portuguese-influenced desserts to Thai cuisine, adapting European egg-based sweets using local ingredients. The dessert was originally called 'Kumphamat' meaning 'golden pot' because it was traditionally served to King Narai and Princess Sudawadi in brass pots. The name 'Mo Kaeng' (curry pot) comes from the traditional cooking vessel used - a brass or clay pot similar to those used for curries. Phetchaburi province became particularly famous for this dessert due to its abundant palm sugar production, especially from the Ban Lat District where sugar palm trees have been cultivated for over 100 years. The province's ideal climate for growing palm trees, coconut trees, and sugar cane made it Thailand's sugar capital, and locals perfected the recipe over generations. Today, Khanom Mo Kaeng remains one of Phetchaburi's most famous culinary exports, with families passing down recipes through generations. The unique addition of fried shallots on top - creating a sweet-savory contrast - is believed to be a Phetchaburi innovation that sets it apart from other Thai custards.

Authentic Khanom Mo Kaeng Phetchaburi has several distinguishing features that set it apart from other Thai custards. First, the use of genuine Phetchaburi palm sugar is crucial - this palm sugar has a distinctive deep caramel flavor and creates the characteristic dark golden color. Second, traditional recipes call for duck eggs rather than chicken eggs, as duck eggs have larger yolks and more fat, creating a richer, creamier custard with a deeper color. Third, the addition of taro (or sometimes mung beans) is traditional to Phetchaburi-style preparation, providing texture and subtle sweetness. Fourth, the signature topping of crispy fried shallots is non-negotiable - this sweet-savory combination is what makes Khanom Mo Kaeng unique among Thai desserts and reflects Thai culinary philosophy of balancing contrasting flavors. Fifth, authentic versions have a deeply caramelized, almost dark brown top surface from extended baking - this isn't burnt, but rather the proper caramelization of palm sugar. The texture should be firm enough to cut into neat squares but still creamy and custard-like inside, not rubbery. Sixth, the use of coconut cream (not milk) and the addition of shallot oil to the custard base adds richness and aromatic depth. In Phetchaburi, the dessert is traditionally baked in brass pots or ceramic dishes, and many families still use banana leaves for lining, which imparts subtle flavor. The best versions strike a perfect balance - sweet but not cloying, rich but not heavy, with the shallots providing an unexpected savory note that makes you want another bite.