Photograph of the finished Khanom piak poon

Thailand · Bánh thạch đen cốt dừa Khanom piak poon

Khanom piak poon

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tapioca starch Tapioca starch 12.7 oz
  • Photograph of Rice flour Rice flour 4.2 oz
  • Photograph of Palm sugar Palm sugar 11.3 oz
  • Photograph of Coconut milk Coconut milk 4 ¼ cups
  • Photograph of Dried corn husks Dried corn husks 2.8 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Pandan leaves Pandan leaves 12 leaves
  • Photograph of Shredded coconut Shredded coconut 5.6 oz

Method

  1. 1 Burn dried corn husks until they turn into charcoal, then grind them into a fine powder and filter through a cloth to extract the natural black color.
  2. 2 The traditional black color comes from plant ash, not artificial dyes, and the ash also makes the jelly firmer.
  3. 3 Mix tapioca starch with rice flour, black lye water, and palm sugar, then strain through a sieve.
  4. 4 Heat the mixture, stirring constantly, for 8 minutes until the powder becomes translucent and thick like paste.
  5. 5 Pour the mixture into a 2 cm thick tray and steam for 20 minutes until the jelly layer sets firmly.
  6. 6 Cook the coconut milk with salt and grated coconut for 5 minutes to make a mildly savory sauce, then pour it over the cooled jelly.

With an appliance

  • Microwave 50 min

    Replace step 5: loosely cover the jelly tray and microwave at 600 W for 8 minutes, then let it rest for 5 minutes to allow the mixture to solidify; the coconut sauce in step 6 should be cooked separately.

Start cooking