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Thai Coconut Custard

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Thai Coconut Custard (Khanom Thuai) is a traditional Thai dessert made with two layers: a sweet pandan-infused base and a lightly salted coconut cream topping. Steamed in small cups, this silky, fragrant treat is the perfect balance of sweet and salty, loved across Thailand for its delicate texture and tropical flavor.

Ingredients

For the Bottom Layer:

  • 1/2 cup rice flour

  • 1/4 cup tapioca flour

  • 3/4 cup pandan juice (or water + pandan extract)

  • 3/4 cup palm sugar or brown sugar

  • 1/4 teaspoon salt

For the Top Layer:

 

  • 1/2 cup coconut cream

  • 2 tablespoons rice flour

  • 1/4 teaspoon salt

Instructions

  1. Lightly grease 12 small ceramic cups or use a mini muffin pan.

  2. In a bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt for the bottom layer until smooth.

  3. Pour the bottom layer mixture into the cups, filling halfway.

  4. Steam over medium heat for 5–6 minutes, or until just set.

  5. Meanwhile, whisk coconut cream, rice flour, and salt for the top layer until smooth.

  6. Pour the top layer over the steamed base and steam for an additional 5–7 minutes until fully set.

  7. Remove from heat and allow to cool slightly. Serve warm or chilled.

Notes

  • Use fresh pandan leaves to make pandan juice for the most authentic flavor.

  • Ceramic Thai dessert cups are traditional, but silicone molds or mini muffin tins work well too.

  • Palm sugar gives a deeper, more caramel-like sweetness—adjust to taste.

  • Store leftovers covered in the fridge for up to 2 days.

Find it online: https://yumfoodusa.com/thai-coconut-custard/