Sweet Potato Thai Custard Cake
Ingredients
8 eggs (No.2)
500 g uncooked sweet potato
500 ml coconut milk
400 g palm sugar
A pinch of salt
A handful of shallot or red onion sliced
3 tbsp of vegetable oil
5 pandan leaves
Prepare
Steamed sweet potato
pandan leaves, cut longways
shallots, thinly sliced
PREP TIME : 30 minutes
COOKING TIME : 1 hour 30 minutes
YIELD : 9 people
directions
Preheat the oven to 360°F.
In a large mixing bowl add 250 ml of coconut milk, eggs, palm sugar, salt and pandan leaves then use your hand to crunch the pandan leaves and mix all ingredients until palm sugar dissolves and set aside.
Put the steamed sweet potatoes and coconut milk in a blender and blend until smooth then pour the mixture into a bowl of eggs and coconut milk mixture. Then use your hand to mix well all ingredients and discard pandan leaves.
Now sift the custard mixture into a frying pan and put over low heat then stirring constantly until the custard mixture starts to thicken.
Pour the custard mixture into a baking tray; place the baking tray on a rack position in the upper third of the oven. Bake with top and bottom heating elements for 1 hour or until the center is slightly firm.
While waiting for the custard cake to cook we are going to fry the shallots, Pour the oil in a medium saucepan over low heat. Once the oil is hot add the shallot and cook, stirring frequently, until shallots begin to bubble, 2 to 3 minutes. Continue cooking, stirring constantly as the shallots fry to ensure even cooking, until shallots turn pale golden brown, 8 to 10 minutes longer. Working quickly, pour the contents of the saucepan into a prepared strainer set over a bowl or transfer the onion from the oil to paper towel set over a bowl and keep the oil to brush on the custard cake.
Brush the shallot oil over the custard cake and sprinkle the fried shallots over the top of the custard cake and let it cool down. Then cut and serve.
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