Silky Thai Coconut Custard for Your Sweet Tooth Bliss

Enjoy this delightful Thai Coconut Custard, or Khanom Thuai, featuring silky layers of coconut custard topped with lightly salted cream.

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Prep Time 15

Cook Time 20

Cooling Time 10

Total Time 45

Servings: 12 cups

Course: Dessert

Cuisine: Thai

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bottom Layer

1 cup Rice Flour Can substitute with all-purpose flour, but texture will differ.
1/2 cup Tapioca Flour Essential for achieving the perfect chewy texture.
1/2 cup Pandan Juice Can substitute with diluted pandan extract.
1/2 cup Palm Sugar or Brown Sugar Coconut sugar is also a suitable alternative.
1/4 teaspoon Salt Balances sweetness in both layers.

For the Top Layer

1 cup Coconut Cream Coconut milk can be used as a substitute.
2 tablespoons Additional Rice Flour Helps thicken the coconut cream mixture.
1/4 teaspoon Salt Enhances overall flavor.

Equipment

Steamer
mixing bowl
Ceramic Cups or Mini Muffin Pans

Method

Preparation Steps

Grease 12 small ceramic cups or mini muffin pans with neutral oil.
Whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt in a medium-sized bowl until smooth.
Pour the bottom layer mixture into greased cups halfway and steam for 5-6 minutes.
In a clean bowl, whisk together coconut cream, additional rice flour, and salt until creamy.
Pour the coconut cream mixture over the set bottom layer and steam for an additional 5-7 minutes.
Allow the custards to cool slightly at room temperature before serving.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 35gProtein: 3gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 25mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 2mgIron: 5mg

Notes

Ensure your steamer's water is boiling gently; avoid water touching custard cups to keep layers fluffy.

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