Can I make Khanom Tuay ahead of time?
Yes, these custards are perfect for making a day in advance and storing in the refrigerator.
BREAKFAST
Thai Steamed Coconut Milk Custard with Taro (Khanom Tuay)
This traditional Thai dessert features a delightful two-layered custard. The bottom layer is a sweet, earthy taro-infused coconut custard, while the top is a slightly salty, creamy coconut milk topping, creating a perfect balance of flavors and textures.
HOW TO MAKE IT
Let's cook.
01
Prepare the bottom layer: In a bowl, whisk together 1 cup coconut milk, granulated sugar, 1/4 cup rice flour, and tapioca starch until smooth. Stir in the mashed cooked taro until well combined.
02
Prepare the top layer: In a separate bowl, whisk together 1/2 cup coconut milk, 1 tablespoon rice flour, and salt until smooth.
03
Arrange small heatproof ceramic cups (ramekins or traditional khanom tuay cups) in a steamer basket. Steam the empty cups for 5 minutes over medium-high heat to heat them thoroughly.
04
Carefully pour the taro coconut mixture into each hot cup, filling them about two-thirds full. Steam for 10 minutes over medium-high heat, until the bottom layer is mostly set but still slightly soft.
05
Gently pour the salty coconut milk mixture over the partially set taro layer in each cup, filling them to the top. Continue steaming for another 10-15 minutes over medium-high heat, until both layers are fully set and firm.
06
Remove the cups from the steamer and let them cool completely to room temperature. The custards will firm up further as they cool.
07
Serve the Khanom Tuay directly from the cups, or carefully unmold them by running a thin knife around the edge if desired.
About This Recipe
This traditional Thai dessert features a delightful two-layered custard. The bottom layer is a sweet, earthy taro-infused coconut custard, while the top is a slightly salty, creamy coconut milk topping, creating a perfect balance of flavors and textures.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your taro is well-cooked and mashed smoothly for the best texture in the bottom layer. For a vibrant green color, you can add a drop of pandan extract to the bottom layer mixture.
Easy Substitutions
If taro is unavailable, you can use mashed sweet potato for a similar earthy sweetness, though the flavor profile will be slightly different. For a less sweet version, reduce the sugar in the bottom layer by 1-2 tablespoons.
Storage & Reheating
Store leftover Khanom Tuay in an airtight container in the refrigerator for up to 3 days. They are best enjoyed chilled or at room temperature.
Serving Suggestions
Serve these delightful custards as a light breakfast, a sweet snack, or a unique dessert. They pair wonderfully with a cup of unsweetened Thai iced tea or coffee. Offer them on a small plate with a tiny spoon for an authentic presentation. Garnish with a sprinkle of toasted sesame seeds for added texture.
Common Mistakes
1. Not steaming the cups first: This can cause the custard to stick and cook unevenly. Always pre-steam your cups. 2. Overfilling the cups: This can lead to spillage during steaming and an uneven appearance. Fill about two-thirds for the first layer. 3. Not letting the first layer set enough: If the bottom layer is too liquid, the top layer will mix in. It should be mostly set but still soft. 4. Opening the steamer lid too often: This releases steam and drops the temperature, affecting cooking time and texture. Try to peek only when necessary. 5. Serving warm: Khanom Tuay is best enjoyed at room temperature or chilled, as the texture fully develops upon cooling.
Frequently Asked Questions
What kind of taro should I use?
Use fresh taro root, peeled, cubed, and boiled or steamed until very tender, then mashed.
Can I use light coconut milk?
Full-fat coconut milk is recommended for the best creamy texture and rich flavor, especially for the top layer.
My custard is too soft, what went wrong?
This could be due to insufficient steaming time or not enough flour/starch. Ensure you steam for the full recommended time and that your measurements are accurate.
How do I unmold them cleanly?
Let them cool completely. Run a thin, damp knife around the edge, then gently invert onto your palm.
MORE TO KNOW
Achieving the perfect texture for Khanom Tuay relies on proper steaming. Ensure your steamer has enough water throughout the process. The initial steaming of the empty cups helps prevent the custard from sticking and ensures even cooking. When pouring the second layer, do so gently to avoid disturbing the partially set bottom layer. The custards are done when they are firm to the touch and a toothpick inserted comes out clean from the center of the top layer.
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