Khanom thuai

Two layers steamed in small cups, a sweet base and a salty coconut top that must not merge.

Vegan.

Ingredients

base

• 120 g rice flour
• 40 g tapioca flour
• 150 g palm sugar
• 350 ml coconut milk
• 3 pandan leaves

top

• 250 ml coconut cream
• 30 g rice flour
• 0.75 teaspoon salt
• 1 tablespoon caster sugar

Method

1. THE TOP LAYER IS SALTY, NOT SWEET. Three quarters of a teaspoon of salt in a dessert looks like an error and is the entire character of it: a sweet pandan base under a salted coconut cap. Made sweet on sweet it is a pleasant nothing.
2. STEAM THE BASE UNTIL SET BEFORE THE TOP GOES ON. The two batters are close in density and poured together they marble into one. The base needs 8 minutes alone.
3. Squeeze the pandan through the coconut milk for the base, then whisk in both flours and the palm sugar and STRAIN it.
4. Top: whisk the cream, rice flour, salt and sugar, and strain that too. It should be a little thicker than the base.
5. Small cups -- 50 ml ceramic or glass. Warm them in the steamer 5 minutes first, so the base sets evenly from the edge.
6. Base batter in, filling each cup two thirds. Steam 8 minutes, until the surface is matt and a finger comes away clean.
7. Top batter spooned over to fill each cup. Steam 7 minutes more.
8. A CLOTH UNDER THE LID THROUGHOUT. One drip pits the white top and it shows.
9. Cool 20 minutes in the cups before eating. Warm, the layers slide apart on the spoon; cool, they lift out whole.

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