Thai Coconut Custard Dessert (Khanom Tuay) is a beloved traditional Thai dessert that features two luscious layers: a sweet, creamy base layer and a slightly salty coconut milk topping. Served in small ceramic bowls, this dessert is simple yet indulgent, offering a perfect balance of sweetness and saltiness.
Ingredients:
- For the base layer:
- 1/2 cup rice flour
- 1/4 cup palm sugar (finely grated or chopped)
- 1/4 cup water
- 1/2 cup coconut milk
- For the topping:
- 1/4 cup rice flour
- 1 cup coconut milk
- 1/4 tsp salt
Directions:
- Prepare the base layer:
- Dissolve the palm sugar in water over low heat, stirring until fully melted. Let it cool slightly.
- In a mixing bowl, combine rice flour and coconut milk, then mix in the palm sugar syrup until smooth and well blended.
- Prepare the topping:
- In another bowl, mix rice flour, coconut milk, and salt together until smooth. Set aside.
- Assemble the dessert:
- Place small ceramic bowls (or silicone molds) in a steamer and steam them for about 2-3 minutes to warm up.
- Pour the base layer mixture into each bowl, filling them about halfway. Steam for 7-10 minutes, or until set.
- Add the topping:
- Once the base layer is cooked, pour the topping mixture over it, filling the bowls to the brim. Steam for another 5-7 minutes, or until the topping sets.
- Cool and serve:
- Let the Khanom Tuay cool slightly before removing from the steamer. Serve warm or at room temperature in their bowls for an authentic Thai experience.
This dessert is easy to make yet incredibly satisfying with its creamy, fragrant layers. It’s a true taste of Thailand in every bite! Let me know if you’d like tips on variations or other traditional Thai desserts to try.
