Sticky rice cake (khanom thuay)

4 servings
10 min
5 min
Very Easy
Here another good way of cooking rice! it is a delight and it is well sweetened.


Number of serving: 4
2 cups of rice flour

1 cup of sugar

2 cans of coconut milk (16 oz each)

1 teaspoon of salt


  • 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.


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