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.
Peel and dice up the taro root, steam for 5-7 mins or until thoroughly cooked. Set aside
Crack 6 eggs in a bowl, add coconut sugar and pandan leaves in the mixture bowl, then squeeze together by hands
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.
Pour the thick egg mixture in a ceramic bowl, aluminum tray, or something that deep around 2 inches. Then, spread and flatten the top.
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.