Sticky rice cake (khanom thuay)

Ingredients

• 2 cups of rice flour
• 1 cup of sugar
• 2 cans of coconut milk (16 oz each)
• 1 teaspoon of salt

Preparation

• Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk, and some water to make medium-blended mixture. Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of rice flour.
• Pour the first mixture in small cups (about 1 inch diameter). Make sure to leave about 1/4 of the cup for the topping. Steam the cupped mixture for about ten minutes before adding the topping mixture.
• Continue steaming the cups for another 10 minutes. Take the steamer our of the heat and let it cool down to room temperature.
• When serving, use a small and thin spatula to take out the dessert. From the side, there are two layers of the cup-shaped dessert.
• The "body" should have a dull white color while its topping should be whiter. The "body" tastes sweet as constrasted with the topping , which is salty.

Questions

Photos of members who cooked this recipe