Kanom Mo Kaeng – Thai Coconut Egg Custard Cake (Khanom Mo Kaeng)

Place palm sugar in a small, dry skillet over medium heat. Stir constantly until it melts into a dark caramel, about 5 minutes. Be careful not to burn it. Immediately divide the caramel equally among 6 small ramekins or clay pots and tilt each to coat the bottom evenly. Set aside to cool and harden.

In a mixing bowl, whisk the eggs together with the rice flour and salt until smooth and slightly frothy. Gradually pour in the coconut milk, whisking continuously to create a homogeneous custard. Strain through a fine mesh to remove any lumps. Let the batter rest for 15 minutes.

Meanwhile, set up a steamer with enough water to be about 2 inches deep. Bring to a gentle simmer. Arrange the ramekins with the hardened caramel in the steamer basket.

Heat about 2 cm (⅓ inch) of vegetable oil in a small pan over medium-high heat. Fry the sliced shallots in batches, stirring occasionally, until golden brown. Remove with a slotted spoon and drain on paper towels. Season lightly with salt and set aside.

After the batter has rested, pour it evenly into the ramekins over the caramel. Cover the steamer and steam over gentle heat for 25–30 minutes, or until the custard is nearly set with a slight wobble in the center. Turn off the heat and let the cakes rest inside the unopened steamer for another 10 minutes.

Remove the ramekins from the steamer and let them cool to room temperature. Chill in the refrigerator for at least 1 hour or until fully set and cold. To serve, run a knife around the edge of each pot and invert the cake onto a serving plate. Sprinkle generously with the crispy shallots.