DessertSnack

Khanom Tuay (Thai Coconut Pudding)

Name: Khanom Tuay (Thai Coconut Pudding)
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: thai
Ingredients: 0.5 cup rice flour; 2 tbsp tapioca starch; 0.5 cup sugar; 2 pcs pandan leaf knotted; 1 cup coconut milk; 0.5 cup water; 0.25 cup rice flour; 1 tbsp tapioca starch; 0.5 cup thick coconut milk; 0.5 tsp salt

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

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

53%Score

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

Storage

Store leftover Khanom Tuay in an airtight container in the refrigerator.