Description

Delight in the exotic flavors of Thailand with this traditional Thai Coconut Pudding recipe, known as Kanom Tuay. Layers of coconut-infused goodness make this dessert a true delight for your taste buds.

Ingredients

Scale

Bottom Layer:

1/2 cup coconut sugar (see notes)
1/2 cup rice flour
2 tablespoons tapioca starch
1/2 cup water
1/2 cup coconut milk
2 pandan leaves (optional)

Top Layer:

1 cup coconut milk
1/4 cup water
3 tablespoons rice flour
1/4 teaspoon salt

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Instructions

Warm the bowls: Place ceramic cups in a steamer and steam over medium heat for 10 minutes.
Make the bottom layer: Combine coconut sugar, water, and pandan leaves. Add coconut milk and knead until combined. Mix tapioca flour and rice flour in a separate bowl, then whisk in the sugar mixture. Strain the mixture and pour into warm bowls. Steam for 10 minutes.
Make the top layer: Mix rice flour and salt in a bowl. Gradually whisk in water and coconut milk until smooth. Strain the mixture and spoon on top of the set bottom layer. Steam for 5–10 minutes more.
Cool and serve: Let the pudding cool completely before serving, either at room temperature or chilled.

Notes

You can adjust the sweetness by varying the amount of coconut sugar according to your preference.
If you don’t have pandan leaves, you can omit them for a slightly different flavor.

Nutrition

Serving Size: 1 pudding cup
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 4g
Saturated Fat: 3g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg