Special Recipes

Thai Custard with taro: Khanom Mo Kaeng


  • 3 duck eggs
  • 17 grams of rice flour
  • 150 grams of coconut cream
  • 150 grams of palm sugar
  • 150 grams of steamed taro, finely ground
  • 35 grams of finely chopped shallot
  • 40 grams of Healthy Chef Cooking Oil for frying shallot
  • 4-5 leaves of Pandan


  1. Crack the eggs into a bowl, add palm sugar, rice flour, coconut cream, and maize with the pandan leaves until the mixture melts together. 
  2. Take the pandan leaves out from the ingredients. (Pandan leaves will help to reduce the fishy smell of the eggs)
  3. Add steamed taro into the ingredient and maize all together. 
  4. Filter the ingredients with a sieve. Set aside. 
  5. Heat the pan with Healthy Chef  Cooking Oil with medium hear. Stir shallot until good smell.
  6. Pour all ingredients into the cup cake container. 
  7. Bake at 160’c for top light only for 35-40 minutes or until it cooked and the top face of the dessert turn to dark color. 
  8. Set aside wait until the dessert is getting cool. Sprinkle the fried shallots on top. Ready to serve.