Thai dessert recipe

Thai taro custard cake

Course: Dessert
Cuisine: Thai
Keyword: authentic Thai food, coconut cream, Custard cake, Dessert recipe, taro root, Thai dessert
Prep Time: 5 minutes
Cook Time: 15 minutes
Baking Time: 40 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Guide

Thai taro custard cake or Kanom Mor Kaeng is a dessert from Phetchaburi, Thailand. It’s made of coconut cream, eggs, coconut sugar, and taro baked to perfection.

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Ingredients

  • 6 Large eggs
  • 1 cup coconut sugar
  • 1 cup coconut cream A-Roy D
  • 3 Pandan leaves cut in 3 inches
  • 1/2 cup taro diced and steamed
  • 2 tbsp fried-onion oil
  • 1/4 cup fried onions

Instructions

  1. Peel and dice up the taro root, steam for 5-7 mins or until thoroughly cooked. Set aside

  2. Crack 6 eggs in a bowl, add coconut sugar and pandan leaves in the mixture bowl, then squeeze together by hands

  3. Mix the smash taro in the mixture and pour onto a non-stick pan over medium-high heat. Drop 2 tbsp of fried-onion oil, keep stirring until it dries out.

  4. Pour the thick egg mixture in a ceramic bowl, aluminum tray, or something that deep around 2 inches. Then, spread and flatten the top.

  5. Place a rack on a middle shelf and preheat the oven to 400F. Bake for about 30-40 mins or until the surface looks browny. Sprinkle the fried onions on top before serving.