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Thai Coconut Pudding (Kanom Tuay) Recipe

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4.1 from 12 reviews

Kanom Tuay, a traditional Thai coconut pudding, features two layers of creamy coconut and rice flour mixtures steamed to perfection. This delicate dessert balances the sweetness of coconut sugar with the richness of coconut milk and a hint of pandan aroma, offering a smooth and luscious treat perfect for any occasion.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 20 servings
  • Category: Dessert
  • Method: Steaming
  • Cuisine: Thai
  • Diet: Vegetarian

Ingredients

Bottom Layer Ingredients

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

Top Layer Ingredients

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

Instructions

  1. Warm the bowls: Place your ceramic cups into a steamer and steam over medium heat for 10 minutes. This pre-warming step helps prevent the pudding from sticking to the bowls during cooking.
  2. Make the bottom layer mixture: In a bowl, combine coconut sugar, 1/2 cup of water, and pandan leaves if using. Use your hand to press and mix until the sugar fully dissolves, infusing a gentle pandan flavor. Then add 1/2 cup coconut milk and gently knead to combine.
  3. Mix flours for bottom layer: In a separate bowl, blend tapioca starch and rice flour. Slowly whisk the sugar-coconut milk mixture into the flours until smooth and lump-free.
  4. Strain and pour bottom layer: Strain the mixture through a fine sieve to remove any lumps for smoothness. Pour just over 1 tablespoon of this bottom layer mixture into each warmed bowl.
  5. Steam bottom layer: Place bowls back in the steamer and steam over medium heat for 10 minutes to set the bottom layer while you prepare the top layer.
  6. Prepare top layer mixture: In a clean bowl, mix 3 tablespoons of rice flour and 1/4 teaspoon salt. Gradually whisk in 1 cup coconut milk and 1/4 cup water until the mixture is smooth.
  7. Strain the top layer batter: For an ultra-smooth pudding, strain the top layer mixture through a fine sieve.
  8. Add top layer and steam: Once the bottom layer has set, spoon the top layer mixture over it in each bowl until just below the rim. Steam for another 5 to 10 minutes. Longer steaming allows the coconut oil to rise and create a slight separation for additional texture, especially if larger cups are used.
  9. Cool and serve: Remove the steamed puddings from the steamer and let them cool completely. Kanom Tuay can be served at room temperature or chilled, depending on preference.

Notes

  • Using pandan leaves is optional but highly recommended for authentic aroma and flavor.
  • Steaming times may vary slightly based on bowl size; adjust accordingly.
  • Coconut sugar provides a rich, caramel-like sweetness, but can be substituted with palm sugar if unavailable.
  • The dessert is best enjoyed on the day it is made for optimal texture and flavor.

Find it online: https://cheftinaskitchen.com/thai-coconut-pudding-kanom-tuay-recipe/