ขนมพระพายกะทิ

ขนมพระพายกะทิ — Easy Thai Coconut Steamed Cake Recipe

Introduction

ขนมพระพายกะทิ is a delicate Thai coconut steamed cake with a soft, slightly chewy texture and fragrant pandan-coconut flavor. This beginner-friendly recipe shows you how to make authentic-tasting ขนมพระพายกะทิ at home using simple ingredients and a basic steamer. Perfect for afternoon snacks, dessert plates, or sharing with friends, this version balances sweetness and creamy coconut for a comforting Thai classic.

Ingredients for ขนมพระพายกะทิ

• 200 g (1 1/2 cups) rice flour
• 50 g (1/3 cup) tapioca starch (or cornstarch)
• 150 g (3/4 cup) granulated sugar (adjust to taste)
• 1/4 tsp salt
• 400 ml (1 2/3 cups) full-fat coconut milk, divided (300 ml for batter, 100 ml for topping)
• 1 tsp pandan extract or 3–4 pandan leaves, blended and strained
• 1 tsp vanilla extract (optional)
• Banana leaf cups or small silicone/muffin cups for steaming (about 12–14 servings)
• Optional garnish: toasted shredded coconut or sesame seeds

Instructions: How to make ขนมพระพายกะทิ

1. Prepare your steamer and molds. Line small molds with banana leaves or lightly oil silicone/muffin cups. Bring water in the steamer to a gentle boil.
2. If using pandan leaves, blend them with 2–3 tablespoons of the coconut milk and strain to extract the green pandan juice. Reserve the juice and discard solids.
3. In a mixing bowl, whisk together the rice flour, tapioca starch, sugar, and salt until evenly combined.
4. Warm 300 ml of coconut milk (do not boil). Stir the pandan extract or pandan juice and vanilla (if using) into the warmed coconut milk.
5. Gradually pour the flavored coconut milk into the dry ingredients, whisking continuously to form a smooth, lump-free batter. The batter should be pourable but slightly thick (similar to pancake batter).
6. Strain the batter through a fine sieve into another bowl to remove any lumps and ensure a silky texture.
7. Pour the batter into prepared molds, filling each about 3/4 full to allow room for slight rising.
8. Place the molds in the steamer. Cover the steamer with a clean kitchen towel under the lid to prevent water droplets from dripping onto the cakes. Steam over medium-low heat for 15–20 minutes, or until the cakes are set and a toothpick comes out clean.
9. While cakes steam, gently heat the remaining 100 ml coconut milk with a pinch of salt to make a thin topping. Optionally thicken slightly with a small amount (1 tsp) of tapioca starch dissolved in water, warmed until just thickened.
10. When the cakes are done, remove them from the steamer and brush or spoon a small amount of the warm coconut topping over each cake. Let cool to room temperature before serving. Garnish with toasted shredded coconut or sesame seeds if desired.

Cooking Tips for ขนมพระพายกะทิ

These practical tips will help you get the best texture and flavor from your ขนมพระพายกะทิ:

• Use full-fat coconut milk for a rich, creamy flavor. Fresh coconut milk is ideal but canned works well.
• Control steam heat: medium-low gives even cooking and prevents a rubbery surface.
• Line molds with banana leaf for authentic aroma and a pretty presentation.
• Sieve the batter to remove lumps and ensure a silky finish.
• Prevent water droplets by placing a clean towel under the steamer lid; this keeps the tops smooth.
• Adjust sweetness to taste—Thai desserts are often less sweet than Western versions, so start with less sugar if you prefer.
• Serve at room temperature for the best texture; chilling will firm the cakes more.

Nutritional Information for ขนมพระพายกะทิ (approx.)

The following estimates are per serving assuming 12 servings total. Values are approximate and will vary by ingredient brands and portion size.

• Calories: 170–220 kcal
• Carbohydrates: 28–34 g
• Fat: 6–10 g (mostly from coconut)
• Protein: 1–3 g
• Sugar: 10–18 g
• Fiber: <1 g

If you need precise nutrition data, weigh your portions and use a nutrition calculator with your exact ingredients.

Conclusion

Enjoy making ขนมพระพายกะทิ at home as a simple, fragrant Thai dessert that’s beginner-friendly and satisfying. With a few straightforward steps—mixing rice flour and coconut milk, adding pandan for aroma, and steaming gently—you’ll have soft, creamy ขนมพระพายกะทิ to share with family and friends. Try variations with toasted coconut or a light coconut cream topping to personalize the recipe.