Khanom talai

Khanom talai

Steamed coconut milk pudding

By
From
The Complete Asian Cookbook
Serves
10
Photographer
Alan Benson

Very reminiscent of a Sri Lankan sweet called ‘seenakku’, this steamed pudding made from coconut milk and rice flour sweetened with palm sugar is a simple dessert. Yet, when made in Thailand the coconut milk is extracted using scented water … water infused with jasmine or other sweet-smelling blossoms, a romantic and fanciful notion so typical of the imaginative and inspired nature of Thai cuisine.

Ingredients

Quantity Ingredient
125ml coconut cream
2 1/2 tablespoons rice flour
60g palm sugar, finely chopped
185ml thick coconut milk
pinch salt

Method

  1. Mix together the coconut cream with 1 tablespoon of the rice flour in a bowl, stirring until smooth. Set aside.
  2. In another bowl, dissolve the palm sugar in the coconut milk and stir in the salt.
  3. Put the remaining rice flour in a third bowl and gradually add the sweetened coconut milk mixture, stirring until smooth. Strain through a fine sieve, then pour into ten 60 ml capacity moulds or cups so they are two-thirds full.
  4. Set the cups carefully in a steamer basket over simmering water and steam for 15 minutes, or until set. Pour enough of the reserved coconut cream to almost fill each mould, cover, and steam for a further 20-25 minutes. Allow to cool and serve at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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