Khanom Tuay

1. 1

   Prepare the Steaming Cups

   Place 20 small ceramic cups or silicone molds in a steamer basket. Set up your steamer with water and bring to a boil. Steam the empty cups over medium heat for 10 minutes to warm them thoroughly. This critical step prevents the custard from sticking to the cups and ensures even cooking. Keep the steamer running while you prepare the mixtures.

   10m

   Tips:

   • • Traditional Thai cups are small ceramic bowls called 'thaui talai'
   • • Warming the cups is essential - cold cups will cause sticking
   • • Silicone muffin molds work well as a substitute
   • • Keep water at a steady boil throughout steaming
2. 2

   Prepare the Bottom Sweet Layer

   In a medium mixing bowl, combine the coconut sugar with 0.5 cup water and pandan leaves. Press and knead the pandan leaves against the sugar to release their color and aroma, mixing until the sugar completely dissolves. Add 0.5 cup coconut milk and continue mixing until well combined. In a separate bowl, whisk together 0.5 cup rice flour and 2 tablespoons tapioca starch. Gradually pour the sugar-coconut mixture into the flour mixture, whisking continuously until completely smooth with no lumps. Strain the mixture through a fine-mesh sieve to remove any remaining lumps and the pandan leaves.

   10m

   Tips:

   • • Press pandan leaves firmly to extract maximum color and fragrance
   • • Add liquid to flour slowly to prevent lumps
   • • Straining is crucial for silky-smooth texture
   • • The mixture should be thin and pourable, similar to crepe batter
3. 3

   Steam the Bottom Layer

   Carefully pour just over 1 tablespoon of the green pandan mixture into each warmed cup, filling approximately halfway. Place the filled cups in the steamer, ensuring they're level and stable. Cover and steam over medium-high heat for 10 minutes until the bottom layer is set. The surface should look matte and firm to a gentle touch. Do not open the steamer lid during this time to maintain consistent temperature.

   10m

   Tips:

   • • Don't overfill - leave room for the top layer
   • • Keep cups level to ensure even layers
   • • The layer is set when it no longer jiggles and surface appears matte
   • • Maintain steady medium-high heat throughout
4. 4

   Prepare the Top Coconut Cream Layer

   While the bottom layer steams, prepare the top layer. In a clean medium bowl, whisk together 3 tablespoons rice flour and 0.25 teaspoon salt. Gradually add 0.25 cup water, whisking until smooth. Then gradually whisk in 1 cup coconut milk until fully combined and lump-free. Strain this mixture through a fine-mesh sieve to ensure perfect smoothness.

   5m

   Tips:

   • • Mix flour and salt first before adding liquids
   • • Add liquids gradually while whisking to prevent lumps
   • • The mixture should be slightly thicker than the bottom layer
   • • Use full-fat coconut milk or cream for richest flavor
5. 5

   Add and Steam the Top Layer

   Once the bottom layer is set, carefully spoon the white coconut cream mixture onto each set layer, filling to just below the rim of each cup. Pour slowly and steadily to avoid disturbing the bottom layer. Return the cups to the steamer, cover, and steam for 5-10 minutes. For a traditional appearance with some coconut oil separation on top, steam for the full 10 minutes. For less oil separation, steam for only 5 minutes. The top layer is done when it's firm to touch and no longer liquid.

   10m

   Tips:

   • • Pour the top layer gently to keep layers distinct
   • • Don't fill to the very top - leave a small gap
   • • Longer steaming creates more oil separation, which is traditional
   • • Some cracking on top is normal and authentic
6. 6

   Cool and Serve

   Turn off the heat and carefully remove the steamer from the pot. Let the cups cool in the steamer for 5 minutes, then remove them to a wire rack or plate. Allow to cool to room temperature, approximately 20-30 minutes. The custards can be served at room temperature, slightly warm, or chilled. To unmold, run a small knife around the edge and gently invert onto a plate, or serve directly in the cups. For storage, cover with plastic wrap or invert another cup on top to prevent drying.

   30m

   Tips:

   • • Handle carefully when hot - the custard is delicate
   • • They're easiest to unmold when fully cooled
   • • Room temperature serving is most traditional
   • • Store in refrigerator for up to 3 days, covered

• •Pre-warming the ceramic cups is absolutely essential to prevent sticking and ensure even cooking
• •Straining both layers removes any lumps and creates the signature silky-smooth texture
• •Don't skip the pandan leaves - they provide the authentic aroma and natural green color
• •The sweet-salty contrast is intentional and traditional - don't reduce the salt in the top layer
• •Some cracking on the top layer is normal during steaming - it's a sign of authentic homemade khanom tuay
• •A thin layer of coconut oil separating on top is traditional and desirable
• •Maintain steady medium to medium-high heat throughout steaming for best results
• •The bottom layer must be fully set before adding the top layer to maintain distinct layers
• •These are best enjoyed within 2-3 days - the texture changes if stored too long
• •In Thailand, vendors traditionally store these by placing one cup inverted on top of another to prevent drying

• •
  Thai iced tea (cha yen)
• •
  Thai iced coffee (kafae yen)
• •
  Hot jasmine tea
• •
  Fresh coconut water
• •
  Serve as part of a Thai dessert platter with other khanom (Thai sweets)
• •
  Perfect afternoon snack with hot tea
• •
  Often served at Thai festivals and temple fairs
• •
  Popular street food dessert enjoyed after savory meals

Khanom Tuay has been a beloved Thai dessert for centuries, with roots tracing back to the Ayutthaya period (1351-1767). The name directly references its traditional serving vessel - 'khanom' means dessert or sweet, and 'tuay' (or 'thuai') means cup or small bowl, specifically referring to the small ceramic cups called 'thaui talai' used for steaming. These delicate two-layered custards represent the Thai mastery of balancing contrasting flavors - sweet and salty, rich and light. The dessert reflects Chinese influence on Thai cuisine, as steaming desserts in small cups is a technique that came to Thailand through Chinese immigrants. However, the distinctly Thai touch comes from the use of pandan leaves for their unique aroma and natural green color, as well as the characteristic sweet-salty flavor profile. Traditionally, khanom tuay was prepared for special occasions, temple offerings, and festivals. Today, it remains a popular street food dessert found at markets throughout Thailand, where vendors steam fresh batches throughout the day. The dessert showcases the Thai philosophy of creating complex flavor experiences from simple, humble ingredients.

Authentic khanom tuay relies on several traditional elements that distinguish it from modern adaptations. First, the use of fresh pandan leaves is essential - they provide not only the natural green color but also the distinctive floral-vanilla-like aroma that dried powder cannot replicate. Second, the two-layer structure with contrasting flavors is fundamental: the bottom sweet layer and top salty layer must remain distinct, achieved through proper timing in the steaming process. Third, the texture should be silky-smooth and creamy, almost pudding-like, which requires straining both mixtures and using the correct ratio of rice flour to tapioca starch. Fourth, authentic versions use coconut sugar or palm sugar rather than white sugar for deeper, more complex sweetness. Fifth, the small ceramic cups (thaui talai) are traditional, though silicone molds work as modern substitutes - the key is the small portion size. Sixth, some coconut oil separation on the top layer is considered desirable and traditional, not a flaw. Finally, the dessert should be served at room temperature or slightly chilled, never hot. In Thailand, the best khanom tuay is found at specialized dessert vendors who have perfected the technique over generations, maintaining the delicate balance that makes this seemingly simple dessert a true art form. The presence of small cracks on the top surface is a sign of homemade authenticity rather than a mistake.