Ingredients
- 2 cups rice flour
- 1/4 cup tapioca starch
- 1 cup palm sugar
- 1 cup coconut milk
- 1/4 cup thin coconut milk
- 1/4 cup water
- 10 pandan leaves, knotted
- Salt to taste
Instructions
- Make the batter. In a large bowl, combine the rice flour, tapioca starch, palm sugar, and 1 cup of coconut milk. Beat until smooth.
- Steam the batter. Grease 20 ramekins. Pour about 1/4 cup of the batter into each ramekin. Steam for 10-15 minutes, or until the tops are set.
- Make the topping. In a small saucepan, combine the remaining 1/4 cup of coconut milk, 1/4 cup of water, and the pandan leaves. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Assemble the kanom tuay. Remove the kanom tuay from the steamer and let cool slightly. Top with the coconut milk topping. Serve immediately.
Tips
- For a richer flavor, you can use coconut cream instead of coconut milk.
- To make the kanom tuay more colorful, you can add a few drops of food coloring to the batter.
- You can also add other ingredients to the batter, such as chopped nuts, dried fruit, or chocolate chips.
Enjoy!
