Khanom thuai

Method

1. 1 The bottom layer is made from rice flour, tapioca flour, palm sugar, and pandan leaf extract for a green color and sweet taste.
2. 2 The top layer is made from thick coconut milk, glutinous rice flour, tapioca flour, and salt for a mild salty taste.
3. 3 The top layer must be slightly salty; if both layers are sweet, it completely loses the characteristic flavor of khanom thuai.
4. 4 Steam the small ceramic cups for 3 minutes before pouring in the batter to prevent it from settling.
5. 5 Pour the green layer into the cup, filling it two-thirds full, then steam for 8 minutes until the surface is slightly firm.
6. 6 Pour the white layer into the bowl until full, then steam for another 8 minutes and let cool completely before removing.

With an appliance

• Pressure cooker 52 min

  Replace steps 5–6: steam the green layer at low pressure for 4 minutes, drain quickly, pour in the white layer, steam for another 4 minutes, and drain quickly; steps 1–4 remain the same.