Thai cuisine · Desserts & Sweets

Khanom Tuay

Two-layer pudding cups: sweet pandan cream on the bottom, topped with a salted coconut layer.

Ingredients · for 6 servings

• 150 g rice flour
• 50 g tapioca starch (or cornstarch as a substitute)
• 550 ml coconut milk
• 150 g palm sugar
• 6 pandan leaves
• 1 tsp salt
• 300 ml water
• 2 tbsp sugar

Instructions

1. Cut four pandan leaves small, blend finely with 200 ml water and press through a cloth so a vivid green extract results.
2. For the bottom layer, whisk 100 g rice flour with 30 g tapioca starch, the palm sugar, the pandan extract and 250 ml coconut milk until smooth, pour through a sieve and let rest for 10 min.
3. For the top layer, mix the remaining rice flour and tapioca starch with 300 ml coconut milk, the salt, the sugar and the remaining water and strain likewise.
4. Preheat twelve small heatproof cups in a steamer over boiling water for 5 min. – the layers stay cleanly separated only if poured into hot cups.
5. Fill in the green mixture 2 cm high, steam for 8 min. until set, then pour the white coconut mixture on top and steam for another 8–10 min.
6. Garnish the cups with the remaining pandan leaves, let cool completely and eat the pudding straight from the cup with a spoon.