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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Enjoy Thai Food
4 chicken eggs
2 duck eggs
1 cup palm sugar
1 cup coconut creame
pandanus leaves
taro or mung beans, mashed
oil from fried shallots
Beat together chicken eggs with duck eggs. Add palm sugar and of coconut cream. Use pandanus leaves to knead this mixture until the sugar dissolves. Strain through a cheesecloth and add either mashed taro or mung beans and mix well. Put the oil from fried shallots into a wok and add your mixture. Stir until it becomes thicker. Transfer to a baking tray and bake for about 30 minutes or until the custard is set and the top is a golden brown.