Khanom Mho-gaeng Puak - Taro Custard

4 c Coconut Milk
3 c Palm Sugar
12 ea Eggs - beaten
3 c Cooked taro - mashed
1 c Shallots - thinly sliced
1 1/2 c Oil

In a bowl, dissolve palm sugar in the coconut milk and mix well. Strain through cheese cloth or fine sieve to remove all solids. Add mashed taro, eggs, and mix well. Heat a frying pan, and add oil when it's hot. Add thinly sliced shallots and saute until they are crisp and golden brown. Remove shallots from the oil, drain and put aside. Put the hot oil into a large sauce pan and reheat. Add the coconut milk/egg/taro mixture and stir constantly with large wooden spoon over moderate heat until the mixture starts to boil lightly and thickened. Remove from heat and pour the mixture into a deep tray (large Pyrex tray or rectangular sheet cake pan, for example) and bake in 350 øF oven until it's cooked through, and the surface is nicely browned. Remove from the oven, and spread the fried shallot pieces all over the top. Cut into 2 inch squares, when cooled, and use a spatula to remove from the pan onto a serving platter. NOTE: This is a variation of the original "Khanom Mho-Gaeng" which uses mashed, cooked, split peas in place of the taro ("puak").

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