Sumptuous Recipes

Khanom Thuay (Rice cake with coconut milk topping/custard topping)

Ingredients for body (bottom layer):
1 cup Double-Bear brand rice flour
1 tbsp Nine-Star-Bear brand rough flour
1 1/2 cups coconut milk
1/2 cup concentrated juice of fresh pandan leaves
1 cup palm sugar
Ingredients for coconut topping:
1 1/2 cups Double-Bear brand rice flour
1 cup cream of coconut
1/2 tsp salt

Directions:
1. Mix rice flour and rough flour in a mixing bowl. Add 1/2 cup coconut milk and knead for 10 minutes. Then add sugar and continue kneading until the sugar is dissolved. Add the remaining coconut milk and pandan leaf juice to the bowl. Mix well and strain the mixture through cheesecloth to remove any impurity.
2. To prepare the topping, mix cream of coconut, rice flour and salt together.
3. Add water to about 3/4 of a steamer’s capacity. Bring water to a boil. Steam the dessert cups (wide but shallow porcelain cups) till hot. Add the body mixture obtained in step 1 to the cup till it’s half full and steam for 10 minutes till it’s partially cooked. Then fill the other half of the cup with coconut topping mixture. Reduce heat and steam for 5 more minutes. Take the steamer out of the heat and leave it to cool before serving.
Tips: We can substitute custard topping for coconut topping. ้

Ingredients for custard topping:
2 eggs
1/2 cups & 2 tbsp concentrated coconut milk
6 tbsp palm sugar
5-6 pandan leaves
Directions for custard topping:
1. Mix eggs and palm sugar in a mixing bowl. Squeeze the mixture with pandan leaves till the sugar is dissolved. Add coconut milk and continue squeezing for 2-3 minutes. Strain the mixture through cheesecloth.
2. Substitute this for coconut topping by adding this mixture on top of the body mixture which has been partially cooked and steam for 5 more minutes. Remove the steamer from heat and leave to cool before serving.