Khanom Thuai (Coconut Custard in Small Cups)
The bottom is sweet, the top is salty! Small Platter of Coconut Magic
Description
Coconut custard steamed in tiny porcelain saucers (Thuai). Features two layers: a sweet, chewy pandan-rice base, and a rich, slightly salty coconut cream top.
Restaurants serving Khanom Thuai (Coconut Custard in Small Cups)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice flour
- Tapioca starch
- Coconut milk
- Coconut cream
- Palm sugar/Salt/Pandan leaves
Instructions
- Steam a sweet pandan-rice batter in tiny saucers.
- Pour a salty coconut cream batter on top and steam again until set.
Learn more Spice, substitutes, tips
Key spices
Salty coconut cream
Substitutes at Japanese supermarkets
Coconut milk pudding
Pairing
After Kuay Teow(Noodle soup)
Trivia
[Difference] BD's saucer-steamed 'Banh Beo' is savory (shrimp). Thai Khanom Thuai uses the saucer for a sweet dessert that leverages a salty coconut top.
Eating tips & etiquette
Often stacked on noodle shop tables; you eat them freely and pay later on the honor system. Scoop both layers together.
Allergen
None