Thai cuisine · Desserts & Sweets

Khanom Piak Poon

Gelled rice flour dessert with pandan and palm sugar, cut into diamonds and rolled in fresh grated coconut.

Ingredients · for 6 servings

• 150 g rice flour
• 120 g tapioca starch (or cornstarch as a substitute)
• 180 g palm sugar
• 700 ml water
• 20 pandan leaves
• 150 g grated coconut (or 200 g freshly grated coconut)
• 1/2 tsp salt
• 1 tbsp oil for the pan

Instructions

1. Roughly cut the pandan leaves, blend finely with 200 ml water, and press through a cloth; top up the juice with the remaining water.
2. Whisk rice flour and tapioca starch smooth with the pandan water and pass once through a sieve so no lumps remain.
3. Chop the palm sugar, stir in, and heat the mixture over medium heat for 10–12 min., stirring constantly, until it turns thick, glossy, and translucent.
4. Immediately spread the mixture into an oiled flat pan about 20 × 20 cm and smooth it out, then steam for 20 min. until firm and clear.
5. Mix the grated coconut with the salt and warm in the steamer for 5 min. – this keeps it fresher longer and gives it a slightly salty taste.
6. Once the dessert has cooled completely, cut it into 4 cm diamonds, roll each diamond all over in the salted coconut, and arrange on a platter.