ขนมหม้อแกงสูตรโบราณ

ขนมหม้อแกงสูตรโบราณ — Traditional Thai Steamed Custard (Beginner-Friendly Recipe)

Introduction

ขนมหม้อแกงสูตรโบราณ is a classic Thai steamed custard with a soft, silky coconut topping and a sweet mung-bean base. This comforting dessert is beloved across Thailand for its rich coconut flavor and delicate texture. This beginner-friendly recipe breaks the process into simple steps so home cooks can recreate the authentic taste of the past. Makes about 8 servings. Prep time: 30 minutes (plus soaking), Cook time: 45–60 minutes.

Ingredients for ขนมหม้อแกงสูตรโบราณ

• Yellow split mung beans (mung dal), soaked 1–2 hours — 250 g (1 1/4 cups dry)
• Water for steaming mung beans — 600 ml (2 1/2 cups)
• Granulated sugar or palm sugar (for mung bean layer) — 60 g (1/4 cup)
• Coconut milk (divided) — 600 ml total (about 2 1/2 cups); 400 ml (1 2/3 cups) for custard, 200 ml (3/4 cup + 2 tbsp) for mung bean layer
• Palm sugar (for custard) — 200 g (1 cup), chopped or grated; can substitute 160 g (3/4 cup) light brown sugar if needed
• Free-range eggs — 6 large
• Rice flour or tapioca flour — 35 g (3 tbsp) (helps set the mung layer)
• Salt — 1/4 tsp (to balance sweetness)
• Pandan leaves (optional, for aroma) — 2–3, bruised and tied
• Vegetable oil or neutral oil — 1 tsp (to oil the pan)

Instructions to make ขนมหม้อแกงสูตรโบราณ

1. Prepare the mung beans: After soaking for 1–2 hours, drain the mung beans. Place them in a steamer or a heatproof bowl over boiling water with 200 ml (about 3/4 cup + 2 tbsp) of coconut milk and steam until very soft, about 20–30 minutes. Stir halfway to ensure even cooking. If you don’t have a steamer, simmer gently in a covered pot with a little water until soft.
2. Sweeten and mash the mung layer: When the mung beans are tender, transfer to a bowl and mash or pulse briefly in a food processor until smooth but still slightly textured. Stir in 60 g (1/4 cup) sugar and 35 g (3 tbsp) rice or tapioca flour to thicken. Taste and adjust sweetness. Spread this mung bean paste evenly into a greased 8-inch (20 cm) round heatproof pan or individual ramekins to form the bottom layer.
3. Make the coconut custard: In a medium saucepan, combine 400 ml (1 2/3 cups) coconut milk and 200 g (1 cup) palm sugar. Warm gently over low heat, stirring until the sugar dissolves. Remove from heat and let cool slightly. Add a pinch (1/4 tsp) of salt and the bruised pandan leaves, if using, to infuse aroma for 10 minutes, then remove the leaves.
4. Mix eggs and strain: In a large bowl, whisk the 6 eggs until just combined (do not whisk vigorously). Slowly pour the slightly cooled coconut-sugar mixture into the eggs while whisking gently to temper. Strain the mixture through a fine sieve into a clean bowl to remove any solids and air bubbles—this ensures a smooth custard.
5. Assemble: Pour the strained coconut-egg custard over the prepared mung bean layer. Tap the pan gently on the counter to release any trapped air bubbles and even out the surface.
6. Steam the assembled ขนมหม้อแกงสูตรโบราณ: Set the filled pan in a steamer or a large pot with a steaming rack. Steam over medium heat with the lid on for 35–45 minutes for a single 8-inch pan (less for individual ramekins). To avoid condensation dripping on the surface, wrap the lid with a clean kitchen towel (if using a pot) or cover with a double layer of foil. The custard is done when the top is set but still slightly wobbly in the center; a toothpick inserted near the center should come out mostly clean with a few moist crumbs.
7. Cool and serve: Remove from the steamer and let cool to room temperature, then refrigerate for 1–2 hours to fully set. Slice and serve chilled or at room temperature. Refrigerate leftovers in an airtight container for up to 3 days.

Cooking Tips for ขนมหม้อแกงสูตรโบราณ

• Use palm sugar (nam tan pip) for authentic flavor and color. If unavailable, substitute with light brown sugar but expect a slight flavor difference.
• Straining the custard mixture before steaming removes bubbles and makes a silkier surface.
• Do not over-whisk the eggs—gentle mixing prevents too much air, which can cause cracks or a sponge-like texture.
• Maintain steady medium heat while steaming. Too-high heat can curdle the custard; too-low heat lengthens cooking time and may affect texture.
• If using an oven, bake the pan in a water bath (bain-marie) at 160–170°C (320–340°F) for 35–45 minutes until set.
• Flavor variations: stir in a few pandan drops or a little vanilla for a different aroma. Some recipes add roasted coconut flakes on top for texture.
• To test doneness, look for a gentle jiggle in the center—it will continue to firm up as it cools.

Nutritional Information for ขนมหม้อแกงสูตรโบราณ (approximate)

Estimated per serving (recipe yields ~8 servings):

• Calories: ~320 kcal
• Total Fat: ~22 g (mostly from coconut milk)
• Carbohydrates: ~28 g (sugars and starch from mung beans and sugar)
• Protein: ~8 g (from eggs and mung beans)
• Fiber: ~2 g
• Allergens: contains eggs and coconut; may contain traces of gluten if using non-certified ingredients.

These values are approximate and will vary based on ingredient brands and exact portion sizes. Reduce sugar or coconut milk for a lighter version.

Conclusion

ขนมหม้อแกงสูตรโบราณ is a beautiful example of traditional Thai dessert-making that you can recreate at home with simple ingredients and basic steaming skills. Follow these clear steps and tips to achieve a smooth, fragrant custard with a comforting mung-bean base. Whether you’re making it for a family gathering or a new culinary adventure, this ขนมหม้อแกงสูตรโบราณ recipe brings authentic Thai flavor to your kitchen—easy enough for beginners and rewarding for home cooks.