Thai Coconut Pandan Custard Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://nataliereeve.com/thai-coconut-pandan-custard-recipe/
