Description
Experience the authentic flavors of Thai Coconut Custard (Khanom Thuai), a traditional Thai dessert featuring two layers: a sweet pandan-infused base topped with a lightly salted coconut cream layer. Steamed to perfection, this delicately fragrant treat is a balance of sweet and salty, loved for its silky texture and tropical taste. Keywords: Thai coconut custard, Khanom Thuai, pandan custard, Thai dessert, gluten-free Thai dessert.
Ingredients
For the Bottom Layer:
1/2 cup rice flour
1/4 cup tapioca flour
3/4 cup pandan juice (or water + pandan extract)
3/4 cup palm sugar or brown sugar
1/4 teaspoon salt
For the Top Layer:
1/2 cup coconut cream
2 tablespoons rice flour
1/4 teaspoon salt
Instructions
Lightly grease 12 small ceramic cups or use a mini muffin pan.
In a bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt for the bottom layer until smooth.
Pour the bottom layer mixture into the cups, filling them halfway.
Steam over medium heat for 5–6 minutes, or until the bottom layer is just set.
Meanwhile, whisk coconut cream, rice flour, and salt for the top layer until smooth.
Pour the top layer mixture over the steamed base and steam for an additional 5–7 minutes until fully set.
Remove from heat and allow to cool slightly before serving. Serve warm or chilled.
Notes
Fresh pandan leaves make the best pandan juice for the most authentic flavor.
Traditional ceramic Thai dessert cups work great, but silicone molds or mini muffin tins are also suitable.
Palm sugar gives a deeper, caramel-like sweetness, but you can adjust the sweetness according to your taste.
Leftover custards can be stored covered in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Thai
