Steamed Coconut Milk Custard (Kanom Tuay)
Steamed Coconut Milk Custard (Kanom Tuay)
Complete your meal with this delicious Thai dessert recipe by Phol Tantasathien.
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 13-14
  • 25 grams Rice Flour
  • &frac112; teaspoons Mung Bean Starch
  • &frac112; tbs Arrow Root Starch
  • 70 grams Palm Sugar
  • 115 grams Coconut Cream
  • 3 tbs from 5 – 6 Pandan Leaves Pandan Water
  • * Make concentrated pandan juice by blending pandan leaves with water and strain with cheese cloth. Measure 3 tablespoons of pandan water.
  • Topping:
  • 12 grams Rice Flour
  • 165 grams Coconut Cream
  • ½ teaspoon Salt
  1. Put the steamer on high heat and warm the ramekins for 5 minutes.
  2. Mix 25 grams of rice flour, arrow root starch, mung bean starch with 3 tablespoons of pandan water in a big bowl. Knead for 5 minutes, then add palm sugar. Knead more until the sugar dissolves. As an option, add extra pandan leaves to help enhance the flavor. Add coconut cream and strain.
  3. Pour the mixture into the ramekins (only ¾ full) and cook for 8 minutes.
  4. To do the topping, mix 12 grams of rice flour, salt and coconut cream together, stir and strain. Pour the topping on top and cook for another 5 minutes. Cool down and serve at room temperature.

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