Kanom Mo Kaeng Recipe
Ingredients
| Butter | 1 Teaspoon (Leveled) | |
| Thick coconut milk | 500 Milliliter | |
| Eggs | 7 Small, beaten | |
| Brown sugar | 125 Gram | |
| Rose water | 15 Milliliter | |
| Shredded coconut | 30 Gram, can also be desiccated |
Nutrition Facts
Serving size: Complete recipe
Calories 2762 Calories from Fat 1026
% Daily Value*
Total Fat 120 g185.3%
Saturated Fat 96.1 g480.3%
Trans Fat 0 g
Cholesterol 1131.5 mg377.2%
Sodium 558.7 mg23.3%
Total Carbohydrates 398 g132.6%
Dietary Fiber 3.7 g14.8%
Sugars 386.4 g
Protein 40 g80.7%
Vitamin A 27.4% Vitamin C 1.6%
Calcium 16.6% Iron 34.7%
*Based on a 2000 Calorie diet
Directions
Grease a shallow rectangular baking dish with a little butter.
Place all the ingredients in a large bowl and beat together till well combined.
Place the bowl over a double boiler and stir, till the mixture thickens and reaches the consistency of soft scrambled eggs.
Pour into the baking dish and bake for 30 minutes till the top turns golden brown, but ensure that the top doesn't burn.
Remove and allow to cool, then cut into four cm squares and serve.
