Baked Coconut Custard with Taro

Ayutthaya, Thailand

1 c. taro, peeled and cubed
1 c. coconut milk
1 c. palm sugar
5 eggs
2 T. rice flour

In medium saucepan, boil taro until soft. Drain, then mash and discard any hard bits. Heat the coconut milk and the palm sugar together until the sugar is melted.  Beat the eggs with the rice flour.  Strain the coconut milk/sugar mixture into the eggs and whisk until well mixed.   Stir in the mashed taro. Pour into an ungreased glass 9” square baking dish.  Bake in the oven of 400 degrees F. for 20-25 min. or until golden and set.  Serve hot or chilled. Garnish with fried sliced shallots on top.

Fried sliced shallots

4 medium shallots
½ c. vegetable oil