What is the most famous dessert in Thailand?

Mango sticky rice is arguably the most famous, but Khanom Tuay holds a special place in Thai hearts.

What is the Thai coconut dessert Khanom Tuay?

It’s a traditional layered coconut custard steamed in ceramic cups, featuring a sweet base and salty top.

What does Khanom Tuay taste like?

It offers a creamy coconut texture with a sweet and salty flavor contrast, unique to Thai sweets.

What is the meaning of Sangkaya?

Sangkaya refers to a different Thai custard, often served with sticky rice and flavored with pandan or pumpkin.

Can I make this dessert ahead of time?

Yes! It stores well in the fridge for up to 3 days.

Is Thai coconut custard vegan-friendly?

Absolutely. It contains no animal products, making it suitable for vegan diets.

Why did my top layer crack?

Over-steaming is the likely cause. Try reducing steam time or using lower heat.

Thai Coconut Custard Dessert Recipe

Description

This Thai Coconut Custard Dessert, known as Khanom Tuay, is a creamy, two-layered treat featuring a sweet coconut sugar base topped with a lightly salted coconut milk layer. Gluten-free and vegan-friendly, this traditional Thai dessert is steamed in small ceramic cups and makes for an easy and flavorful sweet dish.

Ingredients

Scale

1/2 cup coconut sugar
1/2 cup rice flour (bottom layer)
2 tablespoons tapioca starch
1/2 cup water (bottom layer)
1/2 cup coconut milk (bottom layer)
2 pandan leaves (optional)
1 cup coconut milk (top layer)
1/4 cup water (top layer)
3 tablespoons rice flour (top layer)
1/4 teaspoon salt

Instructions

Warm ceramic bowls in a steamer over medium heat for 10 minutes.
In a glass bowl, mix coconut sugar, water, and pandan leaves (if using) until sugar dissolves.
Knead in the coconut milk until well combined.
In another bowl, mix tapioca starch and rice flour. Slowly whisk in the coconut sugar mixture.
Strain to remove lumps.
Pour a tablespoon of the mixture into each warm bowl. Steam for 10 minutes.
In a separate bowl, mix rice flour and salt for the top layer.
Slowly whisk in water and coconut milk.
Strain the mixture for a smooth texture.
Once the bottom layer is firm, spoon the top layer on until just below the blue border. Steam for another 5–10 minutes until set.
Allow to cool before serving.

Notes

The top layer has a light salty taste while the bottom is sweet enjoy both together for the perfect balance.
You can achieve a slightly oily top layer by steaming the final step longer.
Store in the fridge and enjoy within 3 days.
These are traditionally served in blue-rimmed ceramic cups, but any small cups will work.

Prep Time: 20 mins
Cook Time: 20 mins
Category: Dessert
Method: Steamed
Cuisine: Thai

Nutrition

Serving Size: 1 piece
Calories: 339 kcal
Sugar: 13 g
Sodium: 198 mg
Fat: 18 g
Saturated Fat: 16 g
Unsaturated Fat: 1.3 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 0 mg

Keywords: Thai Coconut Custard Dessert, Khanom Tuay Recipe, Thai steamed dessert, coconut pudding, gluten-free Thai dessert, vegan Thai custard