Description
A traditional Thai dessert with two layers—sweet pandan-infused base and lightly salted coconut cream topping—steamed in small cups. Silky, fragrant, and naturally gluten-free.
Ingredients
Bottom Layer
½ cup rice flour
¼ cup tapioca flour
¾ cup pandan juice (or water + pandan extract)
¾ cup palm sugar or brown sugar
¼ tsp salt
Top Layer
½ cup coconut cream
2 tbsp rice flour
¼ tsp salt
Instructions
-
Grease 12 small cups or a mini muffin pan.
-
Whisk rice flour, tapioca flour, pandan juice, palm sugar, and salt until smooth for the bottom layer.
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Fill each cup halfway with the bottom mixture.
-
Steam for 5–6 minutes until just set.
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Whisk coconut cream, rice flour, and salt until smooth for the top layer.
-
Pour over the base and steam another 5–7 minutes until set.
-
Cool slightly, then serve warm or chilled.
Notes
- Use fresh pandan or pandan extract.
- Substitute palm sugar with brown sugar if needed.
- Reheat gently via steam if serving after chilling.
- Prep Time: 15 minutes
- Cook Time: 12 miutes
- Category: Dessert
- Method: steaming
- Cuisine: thai
