Steamed Flower Cakes (Kanom Nam Dok Mai)
Steamed Flower Cakes (Kanom Nam Dok Mai)
End your meal with this delicious Thai dessert by Phol Tantasathien.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 45 minutes
  • Cooking Time 15-25
  • Yield 13 servings
  • 100 grams Rice Flour
  • 16 grams Arrow Root Starch
  • 100 grams Sugar
  • 320 millilitres Jasmine Water
  • Coconut Topping:
  • 250 grams Coconut Cream
  • 25 grams Rice Flour
  • 4 grams Mung Bean Starch
  • 4 grams Salt
  • 12 grams Sugar
  • Edible flower, for garnish
  • Natural coloring (optional):
  • Red: Beet root (Make concentrated beet root juice by blending beet root with water and strain with cheese cloth)
  • Green: Pandan leaves (Make concentrated pandan juice by, blending pandan leaves with water and strain with cheese cloth)
  • Yellow: Turmeric (Make concentrated Turmeric juice by finely grated and strain with cheese cloth)
  • Purple: Butterfly pea flower (soak with warm water and strain, add a drop of lime juice to make brighter purple
  1. Arrange small ramekins in the steamer and put on high heat for 5 minutes.
  2. While warming the ramekins, make a batter by mixing rice flour, arrow root starch, sugar and jasmine water together.
  3. Divide into 4 portions and add a drop of different color in each different portion.
  4. Pour the batter into the ramekins and steam with high heat for 15 minutes. Cool down. Use a small spatula to lift the small cakes out of the ramekins.
  5. To make the topping, put all ingredients into a pot and stir with a hand whisk. Then put the pot on the stove and cook until the mixture thickens. Set aside to cool down.
  6. Put the topping mixture into piping bag and use piping nozzle size no. 102. Pipe flower shapes on top of the cakes.
  7. Garnish with edible flowers and serve.

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