Kanom Mo Kaeng
|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|
Preheat the oven to 180Â°C.
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.