Photograph of the finished Khanom thuai

Thailand · Bánh chén hai lớp cốt dừa Khanom thuai

Khanom thuai

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

What to get ready

  • Photograph of Rice flour Rice flour 14.1 oz
  • Photograph of Tapioca starch Tapioca starch 4.2 oz
  • Photograph of Coconut milk Coconut milk 5 ⅛ cups
  • Photograph of Palm sugar Palm sugar 9.9 oz
  • Photograph of Pandan leaves Pandan leaves 16 leaves
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Glutinous rice flour Glutinous rice flour 2.8 oz
  • Photograph of Small tapioca pearls Small tapioca pearls 2.1 oz

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.

Start cooking