World Flavors Cookbook

Kanom Tuay (Coconut Custard Cups)

Two-layer coconut custard served in tiny ceramic cups — a salty coconut cream floats over a sweet tapioca and pandan layer.

Cuisine: Thailand

Ingredients

• For bottom layer: 100g rice flour, 100g tapioca flour, 200ml coconut milk, 150ml water, 100g sugar, pandan extract
• For top layer: 200ml coconut cream, 1 tsp rice flour, 1/2 tsp salt

Instructions

1. Mix bottom layer: blend all ingredients until smooth. Strain.
2. Fill ceramic cups 2/3 full with bottom mixture.
3. Steam 5 minutes until just set.
4. Mix top layer: coconut cream with rice flour and salt.
5. Spoon top layer over each cup.
6. Steam 5 more minutes until top layer is set.