Categories: Desserts, Thai 
      Yield: 8 servings 
  
      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 ÜF 
  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").