Palm Sugar Cake (Khanom Mo Kaeng)
Ingredients
- 3.3 pcDuck egg (whole)
- 133.3 gpalm sugar (finely chopped)
- 166.7 mlCoconut milk (well mixed)
- 100 gmung beans (cooked and pureed smooth)
- 0.7 tbspRice flour
- 1.3 pcOnion (very thinly sliced)
- 2 tbspPeanut oil
- 0.7 pinchGray sea salt
Method
A dense, melting rustic custard texture. The matte brown crust hides a creamy heart where the woody palm sugar aroma balances with the richness of coconut milk.
- 1
Heat the oil in a small pan. Toss in the sliced onions. Stir until they are deep golden and crispy. Drain them and save the flavored oil.
- 2
In a mixing bowl, whisk the duck eggs with the chopped palm sugar. Work the mixture until the sugar is completely dissolved and the batter is smooth.
- 3
Stir in the coconut milk, mung bean puree, rice flour, and a pinch of salt. Add one tablespoon of the onion frying oil for aroma.
- 4
Pour everything into a saucepan over medium heat. Stir constantly until the custard thickens and coats the back of a spoon heavily.
- 5
Pour into a square mold. Bake at 180°C. The cake is done when the surface is deep brown and the center is set but still slightly jiggly.
- 6
Let cool completely. Sprinkle the crispy fried onions on top before cutting into square pieces.
Frequently asked questions
How do you get this dish right?
- Use duck eggs for a richer, creamier texture than chicken eggs.
- The onion frying oil is the secret to binding the sweet and salty flavors together.
- Don't rush the cake out of the mold; let it set properly at room temperature.
How long does this dish keep?
Keep for 3 days in the refrigerator in an airtight container. Do not freeze.
