Thai Coconut Pandan Custard Recipe

Introduction

Thai Coconut Custard is a delightful, layered dessert featuring fragrant pandan, rich coconut cream, and a delicate, tender texture. This traditional treat is both refreshing and comforting, perfect for a sweet ending or an exotic snack.

Ingredients

• 1/2 cup rice flour
• 1/4 cup tapioca flour
• 3/4 cup pandan juice (or water + pandan extract)
• 3/4 cup palm sugar or brown sugar
• 1/4 teaspoon salt
• 1/2 cup coconut cream
• 2 tablespoons rice flour
• 1/4 teaspoon salt

Instructions

1. Step 1: Lightly grease 12 small ceramic cups or prepare a mini muffin pan to prevent sticking.
2. Step 2: In a bowl, whisk together 1/2 cup rice flour, 1/4 cup tapioca flour, pandan juice, palm sugar, and 1/4 teaspoon salt until the mixture is completely smooth.
3. Step 3: Pour this mixture halfway into each cup, filling them to about halfway full.
4. Step 4: Steam the cups over medium heat for 5 to 6 minutes until the bottom layer is just set.
5. Step 5: While the bottom layer steams, whisk together coconut cream, 2 tablespoons rice flour, and 1/4 teaspoon salt until smooth for the top layer.
6. Step 6: Pour the top layer mixture gently over the steamed base in each cup, then return to the steamer and steam for another 5 to 7 minutes until fully set.
7. Step 7: Remove from heat and let the custards cool slightly before serving. Enjoy them warm or chilled according to your preference.

Tips & Variations

• Use freshly made pandan juice for the most vibrant flavor, or substitute with pandan extract diluted in water for convenience.
• Adjust the sweetness by using more or less palm sugar to suit your taste.
• Serve with a drizzle of coconut milk or toasted coconut flakes for extra richness and texture.

Storage

Store leftover custards in an airtight container in the refrigerator for up to 3 days. To reheat, steam them gently until warm or microwave briefly, covering to retain moisture. This custard is delicious served chilled as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of palm sugar?

Yes, you can substitute palm sugar with brown sugar or white sugar, but palm sugar adds a unique caramel-like flavor that best complements this dessert.

Do I need a special steamer to make this?

A regular steaming setup with a pot and a steaming rack works well. Just make sure to cover the custard cups so that steam doesn’t drip onto them during cooking.

Thai Coconut Pandan Custard Recipe

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This traditional Thai Coconut Custard is a delicate, layered dessert featuring a soft, slightly chewy pandan-flavored base topped with a creamy coconut custard. Steamed to perfection, it offers a harmonious blend of subtle sweetness from palm sugar and rich coconut cream, creating a delightful tropical treat perfect for serving warm or chilled.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 small servings 1x
• Category: Dessert
• Method: Steaming
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Bottom Layer:

• 1/2 cup rice flour
• 1/4 cup tapioca flour
• 3/4 cup pandan juice (or water mixed with pandan extract)
• 3/4 cup palm sugar or brown sugar
• 1/4 teaspoon salt

Top Layer:

• 1/2 cup coconut cream
• 2 tablespoons rice flour
• 1/4 teaspoon salt

Instructions

1. Prepare the cups: Lightly grease 12 small ceramic cups or a mini muffin pan to prevent sticking and facilitate easy removal of the custard after steaming.
2. Make the bottom layer mixture: In a mixing bowl, whisk together rice flour, tapioca flour, pandan juice, palm sugar, and salt until the batter is completely smooth and free of lumps, ensuring the custard base will cook evenly.
3. Pour and steam the bottom layer: Divide the batter evenly, pouring it halfway into each prepared cup. Place them in a steamer over medium heat and steam for 5 to 6 minutes until the mixture is just set but still soft.
4. Prepare the top layer mixture: While the bottom layers steam, whisk together coconut cream, rice flour, and salt until smooth to create the creamy coconut custard topping.
5. Add the top layer and continue steaming: Once the base has set, carefully pour the coconut cream mixture evenly over the steamed base in each cup. Return the cups to the steamer and steam for an additional 5 to 7 minutes, or until the top layer is fully set and slightly firm to the touch.
6. Cool and serve: Remove the custards from the steamer and let them cool slightly before serving. They can be enjoyed warm or chilled based on your preference.

Notes

• Use pandan juice for authentic flavor, or substitute with water and pandan extract if fresh leaves are unavailable.
• Steaming times may vary depending on the size of your cups and your steamer, so adjust accordingly to achieve the right consistency.
• For best texture, avoid over-steaming as it can make the custard rubbery.
• Palm sugar can be replaced with brown sugar but may slightly alter the flavor and color.
• Serve the custard in the cups or unmold onto a plate for easier serving.

Keywords: Thai dessert, coconut custard, pandan custard, steamed dessert, Thai coconut dessert, palm sugar dessert