Khanom Tuay (Thai Coconut Pudding)
Khanom Tuay is a traditional Thai steamed coconut milk pudding. It features two distinct layers: a sweet, pandan-infused base and a savory, salty coconut cream topping. This vegan version uses plant-based milks and is a delightful balance of flavors and textures.
An original recipe by Forkin
- Total time
- 1 hr 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 436 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
bottom layer
- 0.5 cuprice flour
- 2 tbsptapioca starch
- 0.5 cupsugar
- 2 pcspandan leaf, knotted
- 1 cupcoconut milk
- 0.5 cupwater
top layer
- 0.25 cuprice flour
- 1 tbsptapioca starch
- 0.5 cupthick coconut milk
- 0.5 tspsalt
Equipment
small ramekins or ceramic cups · steamer · saucepan · mixing bowl · whisk
The method
Step by step
- 1
Prepare your steamer by filling it with water and bringing it to a boil. Arrange small heatproof ramekins or ceramic cups inside the steamer basket.
About 10 min
Cook’s note: Traditional Khanom Tuay uses tiny ceramic cups. If you don't have them, small ramekins or even silicone muffin liners work.
- 2
For the bottom layer, combine rice flour, tapioca starch, and sugar in a mixing bowl.
About 2 min
- 3
In a small saucepan, gently heat the coconut milk, water, and pandan leaf over low heat until warm and the sugar from the dry mixture is dissolved.
About 5 min
Cook’s note: Do not boil the mixture; just warm it enough to dissolve the sugar and extract pandan flavor.
- 4
Remove the pandan leaf from the warm liquid. Gradually whisk the warm liquid into the dry ingredients until a smooth batter forms.
About 3 min
Cook’s note: Whisk thoroughly to avoid any lumps in the batter.
- 5
Pour the bottom layer batter into the prepared ramekins, filling each about two-thirds full.
About 2 min
Cook’s note: Ensure all cups are filled to a similar level for even cooking.
- 6
Steam the bottom layer for 10-12 minutes, or until set and slightly translucent.
About 12 min
Cook’s note: The steaming time may vary depending on the size of your cups and the heat of your steamer.
- 7
While the bottom layer is steaming, prepare the top layer. In a separate bowl, whisk together rice flour, tapioca starch, thick coconut milk, and salt until smooth.
About 3 min
Cook’s note: Using thick coconut milk for the top layer gives it a richer, creamier texture.
- 8
Once the bottom layer is set, carefully pour the top layer batter over it, filling the ramekins to the top.
About 1 min
Cook’s note: Pour gently to avoid disturbing the set bottom layer.
- 9
Steam for another 10-12 minutes, or until the top layer is completely set and opaque.
About 12 min
Cook’s note: A toothpick inserted into the top layer should come out clean when it's done.
- 10
Carefully remove the ramekins from the steamer and let them cool completely at room temperature.
About 1 hr
Cook’s note: Do not attempt to unmold or eat them warm; the texture will be too soft.
- 11
Once cooled, use a small spoon or knife to gently loosen the edges and unmold the Khanom Tuay.
Cook’s note: If using silicone molds, they will pop out easily.
Per serving
Nutrition
- Calories
- 436.4kcal
- Protein
- 3.9g
- Carbs
- 59.3g
- Fat
- 24.7g
- Fibre
- 2.9g
- Sugar
- 27.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Khanom Tuay in an airtight container in the refrigerator.
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