What is Thai Taro Custard Recipe & How to Make it Perfectly?

The traditional dessert – Thai taro custard recipe is made with sugar and eggs. The richness of flavor produced by the combination of the taro and coconut cream with the sugar and eggs made the dish popular among the upper class before it started to catch on with the lower class. In particular, the dessert has recently established itself as a noteworthy emblem of Thailand’s lower central region of Phetchaburi. Another uniqueness is the intended burnt surface. Our baking processes are based on time-tested Thai customs and procedures that help produce foods with savory flavors and aromas.

In addition, this kind of custard is also available in flavors other than taro. Patchmon, however, has chosen to exclusively employ taro due to its important quality since she believes it is in the best interest of her clients.

What is Taro Custard?

Kanom Mor Kaeng, also known as Thai taro custard cake, is a traditional Thai dish from Phetchaburi. It is made with perfectly baked taro, coconut sugar, eggs, and coconut cream.

What is Taro Custard Made of?

The richness of flavor produced by the combination of the taro and coconut cream with the sugar and eggs made the dish popular among the upper class before it started to catch on with the lower class. In particular, the dessert has recently established itself as a noteworthy emblem of Thailand’s lower central region of Phetchaburi.

What is Thai Taro?

Southeast Asia is home to the taro plant. It is a perennial tropical plant that is largely farmed for its edible starchy corm as a root vegetable as well as for its leaves, and it is regarded as a staple in Asian civilizations.

What is Thai Taro Custard?

With coconut cream, palm sugar, eggs, and a dash of salt, this custard is sweet, silky, and creamy. It offers a pleasing blend of coconut cream’s savory flavor and sweetness. It is either steamed on its own or, more frequently, within a kabocha squash.

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What is Thai Taro Custard Made of?

All about Sangkaya Thai Custard. With coconut cream, palm sugar, eggs, and a dash of salt, this custard is sweet, silky, and creamy. It offers a pleasing blend of coconut cream’s savory flavor and sweetness. It is either steamed on its own or, more frequently, within a kabocha squash.

What Flavor does Thai Custard Have?

Thai coconut egg custard has a creme brulee-like consistency. The custard’s sweetness is provided by the coconut taste, the dish’s savoriness by the eggs, and the dish’s added texture, when the pumpkin is cooked inside it, by the pumpkin.

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How to Make Thai Taro Custard Recipe?

Taro is a member of the lily family and has a nutty flavor. It can be used in desserts, as well as in savory dishes. The custard recipe below uses taro, coconut milk, and vanilla extract.

Ingredients for Recipe

• 2 tablespoons and half a cup of unsweetened coconut milk
• 1 tablespoon taro starch or tapioca starch
• 1/4 cup cornstarch
• 1/2 cup sugar
• 2 1/2 cups taro puree (or to taste)
• 1 teaspoon grated lime zest or lemon zest (optional)
• 3 egg yolks, at room temperature
• 1 tablespoon vanilla extract (optional)
• 1 tablespoon butter (or margarine)
• 6 taro root (taro), peeled and grated or pounded to a paste in a mortar and pestle (or food processor) with 1 tablespoon of water
• 3/4 cup coconut milk (canned is okay) or cream

Instructions for Recipe

1. Heat the coconut milk until it reaches boiling point in a saucepan over medium heat.
2. Add pandan paste if you like adding flavor to your custard.
3. Turn off the heat once the milk has boiled for about 10 minutes or so until it is thickened and not runny anymore.
4. Stir in the sugar, vanilla extract, and salt; set aside to cool down for about 15 minutes or so before refrigerating it overnight for best results.
5. Serve chilled or at room temperature with fruit or ice cream if desired.

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Nutritional Values

Taro is a good source of vitamins, minerals, and other nutrients in addition to their sweet vanilla, flowery, and potato-like flavors. 104 grams of taro include 2.48 mg of vitamin E, 0.294 mg of vitamin B6, 27.52 g of carbohydrates, 0.179 mg of copper, 0.398 mg of manganese, and 615 mg of potassium. Additionally, 104 grams of taro contain various amino acids, including 0.024 grams of tryptophan, 0.072 grams of threonine, 0.056 grams of isoleucine, 0.115 grams of leucine, and 0.07 grams of lysine.

Last Words

This is a recipe for Thai Taro Custard Recipe that is easy to make, delicious, and healthy. It’s a great dessert or breakfast option. If you have some cooked taro leaves in the fridge, you can add them to the custard at the end of cooking instead of using pandan leaves.