Steamed Coconut Milk Pudding (Kanom Tuay)

• 1/4 cup rice flour
  
• 1 tbsp ground arrowroot
  
• 1/2 cup coconut milk
  
• 1/4 cup palm sugar
  
• 1/8 cup water
• 2 drops pandan extract
  
• 1 tbsp rice flour
  
• 1/2 cup coconut cream (from top of a can of coconut milk)
• dash of salt

Special Cooking Equipment Used

• steamer
  

Cooking instructions

Step 1: Begin by adding 1/8 cup of water and a couple of drops of pandan extract to a jug, and mix together. Then add 1/4 cup of rice flour, 1/4 cup of palm sugar, 1 tbsp of ground arrowroot and 1/2 cup of coconut milk to the jug and mix everything together. Keep stirring until the mixture is as lump free as you can get it.

Step 2: Now pour the mixture through a strainer to remove any lumps or bits, leaving you with a silky smooth mixture that we will use as the base layer of the puddings.

Step 3: Now we need to make the top layer, so add 1 tbsp of rice flour, 1/2 cup of coconut cream which you scoop from the top of a can of coconut milk, and a dash of salt to a jug, and mix everything together. How much salt you use depends on how salty you want the topping to be – We use just a hint of salt but you could use up to 1/4 teaspoon if you like it really salty.

Step 4: Now pour the mixture through a strainer to remove any lumps or bits, leaving you with a silky smooth mixture that we will use as the top layer of the puddings.

Step 5: Now heat some small cups, dishes or ramekins in a steamer for a couple of minutes, then spoon in the base mixture filling each cup up to about 3/4 full, and steam them for about 5 minutes.

Step 6: After 5 minutes, spoon on the topping mixture, filling up the final 1/4 of each dish, then steam for a final 5 minutes, then serve and enjoy! Remember that depending on the size and depth of your cups, you may have to steam for longer – we were using quite small cups in this recipe so a total of 10 minutes was enough time.