Khanom tuay (Thai steamed coconut cream cups)
Little cups of chewy palm sugar pudding topped with salty coconut cream, steamed and chilled.
- Time50 min
- LevelMedium
- Costabout £0.47 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Warm the 180 ml water with the palm sugar until dissolved. Cool for 5 minutes, then whisk in the 70 g rice flour and tapioca flour until smooth. Strain.
- 2
Set 6 small ramekins or heatproof cups (about 100 ml) in a steamer over simmering water. Divide the base mixture between them, filling about half way, stirring first each time. Cover and steam for 10 minutes until set.
10 min - 3
Meanwhile make the topping. Whisk the coconut cream, 25 g rice flour, salt, caster sugar and 120 ml water in a small pan. Cook over a low heat, stirring constantly, for 3 to 4 minutes until it thickens to a pudding.
4 min - 4
Spoon the hot topping over each set base. Steam for another 5 minutes, until the cream is set.
5 min - 5
Lift out carefully and cool to room temperature, then chill for an hour. The top should be white, lightly set and salty sweet.
- 6
Serve in the cups with a teaspoon, or run a knife round the edge and turn them out.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
