← Nouns Cooking · Thai

Ingredients

• 60 g Rice flour
• 2 tbsp tapioca starch or arrowroot
• 120 g coconut or palm sugar, grated
• 4 pandan leaves, blended with 60 ml water and strained
• 240 ml Coconut milk
• 330 ml Coconut cream or cream of coconut
• 25 g Rice flour
• ¾ tsp Salt

Method

1. Set 18–20 small ceramic cups (or a mini muffin tray) in a steamer and steam them empty for 2 min so they are hot.
2. For the sweet layer, rub the rice flour and tapioca starch with the pandan juice for 2–3 min, then add the sugar and keep mixing until it dissolves. Stir in the coconut milk and strain.
3. Fill each hot cup two-thirds full. Cover and steam over medium-high heat for 8–10 min, until the layer is set and slightly glossy.
4. Whisk the topping ingredients together until smooth. Spoon a layer onto each cup and steam for 5 min more, until the top is white and just set.
5. Cool for at least 15 min before easing them out with a small knife; they firm up as they cool.

Tips

• Stir the topping each time you spoon it, as the flour sinks quickly.
• Wrap the steamer lid in a cloth so drips don’t pock-mark the tops.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Pholfoodmafia Stefan’s Gourmet Blog