ขนมถ้วยใบเตย

ขนมถ้วยใบเตย (Khanom Thuai Bai Toey) — Easy Pandan Coconut Cups for Beginners

Introduction

ขนมถ้วยใบเตย (Khanom Thuai Bai Toey) is a beloved Thai dessert of small steamed pandan-flavored cups topped with a creamy coconut layer. Light, slightly sweet, and delightfully fragrant with pandan and coconut, these bite-sized treats are perfect for home cooks and beginners. This recipe uses simple ingredients and common kitchen tools so you can make authentic ขนมถ้วยใบเตย at home with confidence.

Ingredients

• For the pandan (green) layer:
  • 1 cup pandan juice (made from 8–10 fresh pandan leaves blended with 1 cup water, then strained) or 1 cup water + 1 tsp pandan extract
  • 3/4 cup (95 g) rice flour
  • 3 tbsp (30 g) tapioca starch (or cornstarch as substitute)
  • 1/2 cup (100 g) granulated sugar (adjust to taste)
  • 1/4 tsp salt
  • 2 tbsp coconut milk (optional — gives a richer texture)
• For the coconut (white) topping:
  • 1 cup (240 ml) coconut milk (full fat for best flavor)
  • 2 tbsp (16 g) rice flour
  • 1 tbsp (8 g) tapioca starch
  • 1/2 tsp salt (or to taste)
  • 1–2 tbsp (12–25 g) palm sugar or granulated sugar (optional, for slightly sweet topping)
• Equipment:
  • Small porcelain khanom thuai cups, silicon muffin cups, or a mini muffin tin (yields about 18–24 cups depending on size)
  • Steamer with lid, or a pot with a steamer basket
  • Fine sieve or cheesecloth for straining batter

Instructions

1. Prepare pandan juice: Chop pandan leaves and blend with 1 cup water until smooth. Strain through a fine sieve or cheesecloth, pressing out as much liquid as possible. If using pandan extract, mix 1 cup water with 1 tsp extract.
2. Make the pandan batter: In a mixing bowl, whisk together rice flour, tapioca starch, sugar, and salt. Gradually add the pandan juice (and 2 tbsp coconut milk if using), whisking until smooth and lump-free. Strain the batter through a fine sieve into a clean bowl to ensure a silky texture.
3. Prepare the coconut topping: In another bowl, whisk the coconut milk with rice flour, tapioca starch, salt, and sugar (if using) until smooth. Strain this mixture as well for the creamiest top layer.
4. Heat the steamer: Bring water to a steady simmer in your steamer pot. Place a clean cloth over the steamer lid (optional) to stop steam from dripping onto the desserts.
5. Fill cups with pandan batter: Pour the pandan batter into the small cups about 3/4 full. Arrange the cups in the steamer, leaving a little space between them for steam circulation.
6. Steam the pandan layer: Cover and steam over medium-high simmer for 8–10 minutes, or until the pandan layer is set (a toothpick inserted into the center should come out mostly clean and the surface should look matte and firm).
7. Add the coconut topping: Carefully pour about 1–1.5 teaspoons (adjust to cup size) of the coconut topping onto each set pandan cup so it forms a thin white layer. Avoid overfilling.
8. Steam again briefly: Cover and steam for another 4–6 minutes, just until the coconut topping is set but still soft. Do not let the coconut layer boil — it should be glossy and creamy, not watery.
9. Rest and cool: Turn off the heat and leave the lid closed for 3–5 minutes to prevent sudden temperature changes. Then remove the cups and let them cool to room temperature. The coconut layer will thicken slightly as they cool.
10. Serve: Serve ขนมถ้วยใบเตย at room temperature. Enjoy them straight from the cups for an authentic Thai experience.

Cooking Tips

These practical tips help beginners make perfect ขนมถ้วยใบเตย every time:

• Make pandan juice fresh: If you can’t find fresh pandan leaves, buy pandan extract but start with a small amount — extract is more concentrated.
• Strain the batter: Straining removes lumps for a smooth, professional finish.
• Control steaming temperature: Use a steady simmer, not a rolling boil, to avoid uneven cooking and water dripping into the cups.
• Prevent water drip: Cover the steamer lid with a clean kitchen towel to catch condensation so it doesn’t fall and make the tops rough.
• Adjust sweetness: Traditional ขนมถ้วยใบเตย is mildly sweet; reduce sugar if you prefer a less sweet dessert.
• Serving size: Use small cups — these are meant to be bite-sized. If you use larger cups, increase steaming time slightly.
• Storage: Keep leftovers covered in the refrigerator for up to 2 days. Warm up briefly at room temperature before serving to soften the coconut layer.

Nutritional Information

The following values are approximate per small cup (about 30–40 g serving). Exact values depend on cup size and ingredient brands.

• Calories: 80–110 kcal
• Carbohydrates: 12–16 g
• Fat: 3–6 g (from coconut milk)
• Protein: 0.5–1.5 g
• Fiber: trace
• Notes: Using light coconut milk or reducing sugar will lower calories and fat. This dessert is naturally gluten-free if you use tapioca starch instead of wheat-based thickeners.

Conclusion

ขนมถ้วยใบเตย is a delightful, fragrant Thai snack that’s surprisingly easy to make at home. With a silky pandan base and a creamy coconut topping, these little cups are perfect for parties, afternoon tea, or a simple homemade treat. Follow the steps above, use fresh pandan if you can, and enjoy making this classic ขนมถ้วยใบเตย — a taste of Thailand in every small cup.