Khanom sot sai

A clear tapioca wrapper round sweet coconut, with a salty cream layer sealed in beside it.

Vegan.

Ingredients

filling

• 200 g grated coconut
• 120 g palm sugar
• 3 tablespoons water
• 0.25 teaspoon salt

wrapper

• 150 g tapioca flour
• 50 g rice flour
• 350 ml water
• 60 g caster sugar
• a few drops of pandan juice

the cream layer

• 200 ml coconut cream
• 2 tablespoons rice flour
• 0.75 teaspoon salt

Method

1. THREE LAYERS IN ONE PARCEL, AND THE TOP ONE IS SALTY. Filling, clear wrapper, then a salted coconut cream spooned over before the leaf is folded. The khanom thian on this site is a sticky black dough round a peppery filling in a pyramid; this is a long flat parcel and the salt-sweet contrast sits inside it rather than on the plate.
2. Filling: palm sugar, water and salt melted, then the coconut in, stirred 10 to 12 minutes until dark and dry enough to hold a shape. Cool and roll into small logs.
3. Wrapper: both flours whisked with the water, sugar and pandan, then cooked over a low heat, stirring constantly, 4 to 5 minutes.
4. COOK IT ONLY UNTIL IT TURNS FROM MILKY TO HALF-CLEAR and thickens to a stiff paste. Cooked fully clear it is too stiff to spread and sets before you can wrap it.
5. Cream layer: coconut cream, rice flour and salt cooked 2 minutes until it thickens to a loose paste.
6. Wilt the banana leaves over a flame so they fold without splitting.
7. On each leaf: a tablespoon of wrapper paste spread into a strip, a filling log laid on it, the paste folded over to enclose it.
8. A teaspoon of the salted cream spooned along the top of that, not mixed in.
9. Fold the long sides of the leaf over, then the ends under, and lay them seam down.
10. Steam 20 minutes. The wrapper goes fully clear. Cool 15 minutes before opening.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Thailand · All recipes