Photograph of the finished Khanom mo kaeng

Thailand · Bánh đậu xanh trứng nướng Thái

Khanom mo kaeng

1 hr 15 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Peeled mung beans Peeled mung beans 9.9 oz
  • Photograph of Chicken eggs Chicken eggs 6
  • Photograph of Coconut milk Coconut milk 2 cups
  • Photograph of Palm sugar Palm sugar 6.3 oz
  • Photograph of Salt Salt 0.1 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 0.8 oz

Method

  1. 1 Soak peeled mung beans in water for 2 hours, rinse thoroughly, then steam for 20 minutes until tender.
  2. 2 Mash the beans thoroughly while they are still hot, then let them cool for about 10 minutes.
  3. 3 Beat the eggs with palm sugar and salt until dissolved, then pour in the coconut milk and stir well.
  4. 4 Mix the egg mixture with the mung bean paste, then strain it through a sieve twice to ensure the cake is smooth and free of lumps.
  5. 5 Pour into molds and bake at 180 degrees for 35 minutes, or until the top of the cake is golden brown and firm.
  6. 6 Let cool completely, sprinkle with fried onions, then cut into squares.

With an appliance

  • Air fryer 1 hr 4 min

    Replace step 5: spray oil on small molds, run the hot air oven at 195 degrees for 22 minutes and rotate the molds after 11 minutes; the bean cake sets 13 minutes faster, large molds must be divided into batches.

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