ขนมถ้วย

ขนมถ้วย (Khanom Thuai) — Easy Thai Coconut Steamed Cups Recipe

Introduction to ขนมถ้วย

ขนมถ้วย (Khanom Thuai) is a classic Thai dessert of delicate steamed coconut cups with a sweet base and a salty coconut topping. Light, slightly chewy and perfectly balanced, ขนมถ้วย is ideal for beginners and home cooks who want a simple dessert with authentic Thai flavors. This recipe yields about 12–16 small cups and uses common ingredients like rice flour, tapioca starch, coconut milk, and palm or brown sugar.

Ingredients for ขนมถ้วย

• For the sweet bottom layer:
  • 1 cup (240 ml) coconut milk
  • 3/4 cup (90 g) rice flour
  • 1/4 cup (30 g) tapioca starch (or tapioca flour)
  • 1/2 cup (100 g) palm sugar or brown sugar, finely chopped
  • 1/4 teaspoon salt
  • Optional: 1/2 teaspoon pandan extract or a few pandan leaves tied in a knot for aroma
• For the coconut topping:
  • 3/4 cup (180 ml) thick coconut milk
  • 2 tablespoons rice flour (dissolved in 2 tablespoons water)
  • 1/2 teaspoon salt (adjust to taste — this gives the savory contrast)
  • 1 teaspoon sugar (optional, to slightly sweeten the topping)
• Equipment: small khanom thuai cups or small ceramic/metal ramekins, steamer or large pot with steaming rack, small ladle or spoon

Instructions for ขนมถ้วย

1. Prepare the steamer: Fill your steamer pot with water, bring to a simmer, and line the lid with a clean towel to catch condensation (prevents water dripping onto the cups).
2. Make the sweet bottom batter: In a bowl, whisk together rice flour and tapioca starch until smooth. In a saucepan, warm 1 cup coconut milk with the palm/brown sugar and 1/4 tsp salt over low heat, stirring until the sugar dissolves (do not boil). Remove pandan leaves if used. Slowly pour warm coconut milk into the flour mixture, whisking until lump-free. Strain the batter through a fine sieve for a silky texture.
3. Fill the cups: Lightly oil each small cup to prevent sticking. Pour the sweet batter into each cup until about 2/3 full — the batter will rise slightly when steamed.
4. Steam the bottom layer: Place cups in the steamer, leaving a little space between them. Steam over medium-high steam for 8–10 minutes, or until the bottoms are set and springy to the touch. Avoid opening the lid frequently.
5. Prepare the coconut topping: While the bottom layer steams, mix 3/4 cup coconut milk with the dissolved rice flour, 1/2 tsp salt, and 1 tsp sugar (if using). Warm the mixture slightly over low heat until it thickens a little, then remove from heat. Strain if needed.
6. Add the topping: Once the bottom layer is set, carefully pour or spoon the coconut topping over each cup to fill nearly to the rim (a thin layer is traditional). Return the cups to the steamer and steam for another 3–5 minutes until the topping has just set.
7. Cool and serve: Remove the cups from the steamer and let them cool at room temperature for 10–15 minutes to allow the topping to firm up. Serve warm or at room temperature. To unmold, run a small knife around the edge or serve directly in the cups.

Cooking Tips for Perfect ขนมถ้วย

– Use full-fat coconut milk for a richer, creamier texture. If your coconut milk separates, whisk to recombine before using.

– Straining batters and toppings removes lumps and creates a smooth, attractive finish.

– Adjust the salt in the topping cautiously — the contrast between sweet and salty is key. Taste a small spoonful after mixing.

– If you don’t have a steamer, use a large pot with a steaming rack or an inverted heatproof bowl; keep water below the rack and maintain steady steam.

– Prevent water droplets from the lid by covering the steamer lid with a kitchen towel (wrap the towel around the lid handle) — be careful when opening to avoid steam burns.

– Variations: add a drop of pandan extract or green juice from pandan leaves to the bottom layer for fragrance and color; use gula melaka (palm sugar) for a deeper caramel flavor.

Nutritional Information for ขนมถ้วย (Approximate)

Serving size: 1 small cup (about 40–50 g). The following values are approximate and will vary by exact ingredients and sizes.

• Calories: ~120–160 kcal per small cup
• Fat: ~8–11 g (mostly from coconut milk; saturated fat present)
• Carbohydrates: ~12–18 g (from rice flour and sugar)
• Protein: ~1–2 g
• Fiber: ~0.2–0.5 g

If you need precise nutrition facts, calculate based on the exact brands and quantities you use or consult a nutrition calculator.

Conclusion: Try Making ขนมถ้วย at Home

ขนมถ้วย is a charming, authentic Thai treat that’s surprisingly simple to make at home. With a smooth sweet base, a silky coconut topping, and only a few pantry ingredients, this recipe is perfect for beginners and home cooks. Practice your steaming technique, adjust sweetness and salt to your taste, and enjoy these little cups of Thai coconut goodness. Happy cooking — and enjoy your homemade ขนมถ้วย!