Steamed Coconut Milk Pudding Recipe

(Khanom Talai)

Very reminiscent of a Sri Lankan sweet called seenakku, this steamed pudding made from coconut milk and rice flour sweetened with palm sugar is about as simple a dessert as any. Yet, when made in Thailand the coconut milk is extracted using scented water - water infused with jasmine or other sweet-smelling blossoms, a romantic and fanciful notion the Thais use often.

Ingredients : Makes 10 tiny cupfuls

1 1/4 cups thick coconut milk

2 1/2 tablespoons rice flour
pinch salt
4 tablespoons palm sugar or substitute

Make coconut milk and leave for 30 minutes so that the richest part rises to the surface. Spoon off half cup of this rich milk, and add it gradually to 1 tablespoon of the rice flour, mixing until smooth.

In remaining coconut milk dissolve the palm sugar and add salt. In another bowl combine the remaining 1.5 tablespoons rice flour with the milk, adding liquid gradually and stirring until smooth.

Strain this through a fine sieve. Pour the sweetened mixture into small cups - sake or Chinese wine cups are an ideal size — two thirds filling them. Set the cups carefully in a steamer and steam for 15 minutes or until set. With a spoon pour the white mixture over to almost fill the cups, cover and steam for a further 20-25 minutes. Serve at room temperature.