You will be genuinely surprised by the authenticity of the Thai recipe, Coconut Milk Pudding – Khanom Tuoy. It is a shortened name from Khanom Tuoy Talai. Tuoy means cup, and Tuoy Kalai is a very tiny cup. There are two parts in this custard: the ‘tuo,’ the bottom soft and sticky part, and the top, ‘nah’, which is salty and creamy. It is considered a street food that originated under a bridge in Bangkok!
This dessert has different spellings, so make sure you are aware of the pronunciation and not it’s spelling! Khanom Tuoy is also known as Coconut Milk Pudding among the Malaysians. After using this recipe to make Coconut Milk Pudding – Khanom Tuoy, you might want to look out for more of this dessert in any Thai eateries and compare the taste so you could make better Khanom Tuoy! Yes, you have the chance to be a better chef!
Now, you don’t necessarily have to be in Bangkok to taste the best Khanom Tuoy. You can make one for yourself in the comfort of your home. Here’s what you’ll need:
The bottom layer
- 60g rice flour
- 10g mung bean flour or tapioca starch
- ½ cup Palm sugar
- 1 cup thin coconut milk
- ¼ cup Pandan leaf extract
The top layer
- 2 cups of coconut cream
- 1 teaspoon salt
- 5 tablespoons of rice flour
- Pour coconut milk into a jar and refrigerate it overnight. The cream will stay on top, and the water settles below. Then, skim the cream and leave it aside for the top part of the dessert.
- Use 5 pandan leaves, crush them and mix with ½ cup of water in a bowl. Then, squeeze the mixture until the water turns green. Later, extract about ¼ cup of the green water out.
- To make the bottom part of Khanom Tuoy, first, mix all the flour in a bowl.
- Then, add the thin coconut milk little by little while whisking the batter to mix them well.
- Once the mixture is stirred well, add palm sugar and pandan leaf extract to the bowl. Let it sit until the palm sugar softens. Then, mix it until it becomes smooth.
- Let the batter set aside for at least half an hour, stirring it every 10 minutes.
- Meanwhile, to make the top part of the dessert, mix all the ingredients in a bowl and stir the mixture well using a whisk.
- Then, get a steamer, add water and put small cups in the rack of the steamer. Steam the cups empty for 10 – 15 minutes first before placing any batter in them.
- Then, stir the batter again before pouring the mixture into the cups. Start by pouring the bottom part mixture. Fill only 3/5 of each cup.
- Next, steam the bottom-filled cups at high heat for about 8 – 10 minutes. After 5 minutes while it is steaming, check if the batter is firm. If not, add another 4 to 5 minutes more in the steamer.
- Once the bottom layer is firm, pour the top part of the dessert full on every cup. Then, steam for another 8 – 10 minutes. The top layer does not need to cook completely, or the coconut cream will break, and the custard will have a cracked face.
- Then, place the custard cups out of the steamer to let them completely cool before they are taken out of the cups.
- Place the custard in a small plate each and enjoy the warm, delicious Khanom Tuoy!
This sweet and savoury dessert is surely something all Asians would love for the mixture of coconut milk and pandan taste that blends in the mouth, leaving your mind-blown! You will keep wanting more. Having the best recipe listed above, you will be able to look like a talented chef for desserts.
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