Khanom Tuay (Thai Coconut Pudding)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 10 min.

   Kokkens note: Traditional Khanom Tuay uses tiny ceramic cups. If you don't have them, small ramekins or even silicone muffin liners work.

2. 2

   For the bottom layer, combine rice flour, tapioca starch, and sugar in a mixing bowl.

   Ca. 2 min.

3. 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.

   Ca. 5 min.

   Kokkens note: Do not boil the mixture; just warm it enough to dissolve the sugar and extract pandan flavor.

4. 4

   Remove the pandan leaf from the warm liquid. Gradually whisk the warm liquid into the dry ingredients until a smooth batter forms.

   Ca. 3 min.

   Kokkens note: Whisk thoroughly to avoid any lumps in the batter.

5. 5

   Pour the bottom layer batter into the prepared ramekins, filling each about two-thirds full.

   Ca. 2 min.

   Kokkens note: Ensure all cups are filled to a similar level for even cooking.

6. 6

   Steam the bottom layer for 10-12 minutes, or until set and slightly translucent.

   Ca. 12 min.

   Kokkens note: The steaming time may vary depending on the size of your cups and the heat of your steamer.

7. 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.

   Ca. 3 min.

   Kokkens note: Using thick coconut milk for the top layer gives it a richer, creamier texture.

8. 8

   Once the bottom layer is set, carefully pour the top layer batter over it, filling the ramekins to the top.

   Ca. 1 min.

   Kokkens note: Pour gently to avoid disturbing the set bottom layer.

9. 9

   Steam for another 10-12 minutes, or until the top layer is completely set and opaque.

   Ca. 12 min.

   Kokkens note: A toothpick inserted into the top layer should come out clean when it's done.

10. 10

    Carefully remove the ramekins from the steamer and let them cool completely at room temperature.

    Ca. 1 t.

    Kokkens note: Do not attempt to unmold or eat them warm; the texture will be too soft.

11. 11

    Once cooled, use a small spoon or knife to gently loosen the edges and unmold the Khanom Tuay.

    Kokkens note: If using silicone molds, they will pop out easily.