Khanom Mho-gaeng Puak – Taro Custard

INGREDIENTS

INSTRUCTIONS

In a bowl, dissolve palm sugar in the coconut milk and mix well.
Strain through cheese cloth or fine sieve to remove all solids. Add
mashed taro, eggs, and mix well. Heat a frying pan, and add oil when
it's hot. Add thinly sliced shallots and saute until they are crisp
and golden brown. Remove shallots from the oil, drain and put aside.
Put the hot oil into a large sauce pan and reheat. Add the coconut
milk/egg/taro mixture and stir constantly with large wooden spoon  over
moderate heat until the mixture starts to boil lightly and  thickened.
Remove from heat and pour the mixture into a deep tray  (large Pyrex
tray or rectangular sheet cake pan, for example) and  bake in 350 øF
oven until it's cooked through, and the surface is  nicely browned.
Remove from the oven, and spread the fried shallot  pieces all over the
top.  Cut into 2 inch squares, when cooled, and  use a spatula to
remove from the pan onto a serving platter. NOTE:  This is a variation
of the original "Khanom Mho-Gaeng" which uses  mashed, cooked, split
peas in place of the taro ("puak").

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