Thai Coconut Milk Pudding (Khanom Tuay)

Little steamed cups of soft, lightly sweet coconut pudding topped with a layer of salted coconut cream.

TIME BREAKDOWN
Prep: 20 min
Cook: 40 min
Total: 1 hour
Vegetarian
✅
Nuts
❌
Serves
8 people
Difficulty
Medium

Ingredients

  • 50g rice flour
  • 15g tapioca flour or cornflour
  • 150ml water
  • 150ml full-fat coconut milk
  • 80g caster sugar
  • 100ml coconut cream
  • 1 tbsp rice flour, for the topping
  • 1/4 tsp salt
  • 2 tbsp water, for the topping

Method

  1. Set up a steamer and bring the water to a gentle boil. Have 8 small heatproof cups or ramekins, each about 80ml, ready.

  2. Whisk the rice flour, tapioca flour, water, coconut milk and sugar in a saucepan until smooth. Cook over a low heat, stirring constantly, for 6 to 8 minutes until slightly thickened to the consistency of single cream.

  3. Pour into the cups, filling each about two thirds full. Steam, covered with a clean tea towel under the lid to catch drips, for 15 minutes until set.

  4. Meanwhile, whisk the coconut cream, 1 tbsp rice flour, salt and 2 tbsp water in a small pan over a low heat for 3 to 4 minutes until thick like custard.

  5. Spoon the topping over each set pudding and steam for a further 8 minutes.

  6. Cool to room temperature, then chill for 1 hour. Serve in the cups, with a teaspoon.