Destination
Pattaya
The story
Khanom tuay ("cup dessert") is one of Thailand's most classical desserts and a specialty of the country's traditional Thai sweet-shop tradition: small porcelain cups (about 4cm across) filled with two distinct layers — a bottom layer of sweetened green-pandan rice-flour pudding, and a top layer of salty-thick coconut cream — steamed together until both layers are just set. The finished dessert is served in its cup with a small spoon; eaters scoop through both layers at once so each bite has the sweet-green-pandan bottom and the salty-white coconut top. Sold at Bangkok temple fairs, traditional Thai dessert shops (Rung Rueng, Kanom Krok Ku) and at every classical Thai sweet spread.
Method
Blitz pandan leaves with 150ml water in a blender. Strain through a fine sieve — you should have deep green juice.
In a saucepan, whisk rice flour, tapioca starch, salt, palm sugar, 300ml water and pandan juice. Cook over medium heat, stirring constantly, 5 to 7 minutes until it thickens into a heavy pudding.
Spoon the green pudding into each cup, filling halfway.
In a separate saucepan, whisk rice flour, tapioca starch, salt, coconut cream, water and sugar. Cook over medium heat 3 minutes until slightly thickened but still pourable.
Pour the white coconut mixture over the green layer in each cup, filling to the top.
Place cups in a bamboo steamer basket. Steam over vigorous heat 15 minutes until both layers are just set (a slight jiggle in the middle is fine).
Remove cups from steamer. Cool at room temperature 30 minutes — the layers firm up as they cool.
Serve at room temperature or slightly chilled. Diners scoop through both layers with a small spoon.
Tips
- Fresh pandan juice. Not extract. Pandan extract from a bottle gives you the colour but not the classical flavour.
- Two distinct layers. Do not stir them together — the visual contrast is half the point.
- Traditional cups. Small porcelain cups sold at Thai groceries. Ramekins work as substitute.
- Serve at room temperature. Chilled is fine but not necessary.
More recipes
View all
A pile of shaved ice drenched in sweetened coconut cream, topped with a customer-chosen selection of jelly, tapioca pearls, sweetened beans and jackfruit. Bangkok's summertime cooler.
Diced water chestnuts coated in bright red tapioca starch and boiled until glassy, served over shaved ice with sweetened coconut milk. Bangkok's most-photographed cold dessert.
Sticky rice soaked in coconut cream and palm sugar, served alongside ripe golden Nam Dok Mai mango and a drizzle of extra coconut cream. Thailand's world-famous dessert.
A whole small pumpkin filled with palm-sugar-and-egg coconut custard, steamed until set. Bangkok's autumn-and-Sunday-lunch dessert showpiece.
Sticky rice cooked porridge-style with coconut milk, fresh corn kernels, palm sugar and salt. Bangkok's morning warm-porridge dessert.
Paired fried dough sticks — like Chinese youtiao — served in Thai style with sweetened condensed milk or hot sangkhaya custard for dipping. Bangkok's dawn breakfast.