ขนมหม้อแกงไข่

ขนมหม้อแกงไข่: Easy Thai Egg Custard Cake Recipe for Beginners

Introduction to ขนมหม้อแกงไข่

ขนมหม้อแกงไข่ (Khanom Mor Kaeng Kai) is a classic Thai dessert — a rich, silky egg-and-coconut custard often made with a soft mung bean base. It combines creamy coconut milk, sweet palm sugar, and eggs to create a comforting, slightly caramelized cake that’s perfect for home cooks and beginners. This step-by-step recipe uses an oven water-bath method for consistent results and clear instructions so you can make ขนมหม้อแกงไข่ with confidence.

Ingredients for ขนมหม้อแกงไข่

• 200 g split mung beans (peeled), soaked 2–3 hours or overnight, then steamed or boiled until soft
• 400 ml coconut milk (full fat)
• 4 large eggs (3 whole eggs + 1 egg yolk for extra silkiness)
• 150 g palm sugar (or brown sugar), finely chopped or grated
• 2 tbsp tapioca flour or rice flour (helps set the mung bean layer)
• 1 tsp vanilla extract (optional)
• Pinch of salt
• 2 tbsp vegetable oil or melted butter (to mash mung beans and keep them smooth)
• Optional garnish: fried shallots or fried coconut flakes for contrast
• Equipment: 8 small ramekins or a medium baking pan, and a roasting pan for a water bath

Instructions for ขนมหม้อแกงไข่

1. Prepare mung bean paste: Drain soaked mung beans and steam or simmer until very soft (about 20–30 minutes). Mash or blend with 1 tbsp oil until smooth. Mix in 1 tbsp tapioca or rice flour to slightly thicken. Set aside to cool.
2. Make the sweet coconut mixture: In a saucepan, combine 200 ml coconut milk and palm sugar over low heat. Stir until sugar dissolves. Remove from heat and let cool to lukewarm. Stir in a pinch of salt and vanilla if using.
3. Combine mung bean layer: In a bowl, mix the mashed mung beans with half of the sweet coconut mixture (about 100 ml) and 1 tbsp flour to form a spreadable paste. Adjust thickness — it should hold shape but still be scoopable.
4. Prepare the egg custard: In a large bowl, whisk the eggs and egg yolk gently. Add the remaining coconut milk (200 ml), the rest of the sweet mixture, and whisk until combined and smooth. Strain the custard through a fine sieve for the silkiest texture.
5. Assemble: Preheat the oven to 170°C (340°F). Grease 8 small ramekins or line a medium baking pan. Spoon an even layer of mung bean paste into each ramekin (about 1/3 full). Pour the egg-coconut custard over the mung bean layer, leaving a little headroom.
6. Bain-marie (water bath) bake: Place ramekins in a roasting pan. Carefully pour hot water into the pan so it reaches about halfway up the sides of the ramekins. Bake at 170°C (340°F) for 30–40 minutes, or until the custard is set but still slightly wobbly in the center.
7. Cool and chill: Remove ramekins from the water bath and let cool to room temperature. Chill in the refrigerator for at least 2 hours (overnight is best) to fully set and develop flavor.
8. Serve: Run a knife around the edge and invert onto a plate, or serve directly in ramekins. Garnish with optional fried shallots or toasted coconut flakes for a lovely sweet-savory contrast. Enjoy your ขนมหม้อแกงไข่!

Cooking Tips for ขนมหม้อแกงไข่

These practical tips help beginners get reliable, delicious results with ขนมหม้อแกงไข่:

• Soak mung beans well: Soaking reduces cooking time and gives a smoother paste when blended.
• Use a water bath: Baking in a bain-marie prevents the custard from cracking and creates a silky texture.
• Strain the custard: Pushing the egg mixture through a sieve removes foam and tiny bits for a glossy finish.
• Adjust sweetness: Palm sugar gives an authentic flavor, but adjust amount to taste or mix palm and white sugar for balance.
• Don’t overbake: The center should jiggle slightly when done; it will firm up while cooling.
• Flavor variations: Try adding a little grated kaffir lime zest, pandan extract, or swapping some mung bean for mashed pumpkin or taro for different traditional variations.
• Make ahead: ขนมหม้อแกงไข่ often tastes better the next day after resting in the fridge.

Nutritional Information for ขนมหม้อแกงไข่ (Approximate)

Nutrition per serving (based on 8 servings):

• Calories: ~240–300 kcal
• Carbohydrates: ~35 g
• Protein: ~6–8 g
• Fat: ~10–15 g (mainly from coconut milk)
• Fiber: ~2–3 g

Note: These values are estimates depending on exact ingredients, portion size, and any garnish additions. For precise dietary needs, calculate using your specific brands and quantities.

Conclusion: Make ขนมหม้อแกงไข่ at Home

ขนมหม้อแกงไข่ is a rewarding and approachable Thai dessert for home cooks. With simple pantry ingredients—mung beans, coconut milk, eggs, and palm sugar—you can create a smooth, flavorful custard that’s great for family gatherings or a special treat. Follow the steps above, use the water-bath method, and experiment with small toppings to make this traditional ขนมหม้อแกงไข่ your own. Happy cooking!