Description
A silky, two-layered Thai coconut custard made with palm sugar and coconut cream. A perfect steamed dessert with subtle sweetness and creamy texture.
Ingredients
For the Custard Base (Bottom Layer):
½ cup rice flour
½ cup palm sugar (or light brown sugar)
1 cup water
½ cup coconut milk
Pinch of salt
For the Coconut Cream Layer (Top Layer):
½ cup coconut milk
1 tablespoon rice flour
Pinch of salt
Instructions
1. Fill steamer with water and bring to a boil. Preheat small heatproof cups inside the steamer.
2. In a bowl, whisk together rice flour, palm sugar, water, coconut milk, and salt until smooth.
3. Strain mixture if needed. Pour halfway into each preheated cup.
4. Cover with towel under lid and steam for 10–12 minutes until firm.
5. In a separate bowl, whisk coconut milk, rice flour, and salt for the top layer.
6. Pour a tablespoon of coconut cream layer over each custard.
7. Steam again for 7–8 minutes until top layer is set.
8. Let cool slightly in steamer. Then cool fully at room temperature.
9. Serve warm or chilled with a spoon to scoop both layers.
Notes
You can substitute palm sugar with light brown sugar if needed.
Add pandan extract to the bottom layer for a fragrant twist.
Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 custard
- Calories: 100
- Sugar: 6g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg