ขนมเปียกปูนนมสด

ขนมเปียกปูนนมสด: Creamy Thai Tapioca Pudding with Fresh Milk (Easy Recipe)

Introduction

ขนมเปียกปูนนมสด is a comforting Thai dessert that combines the smooth chew of tapioca-style pudding with the mild richness of fresh milk. This version swaps or complements coconut milk with fresh milk (นมสด) for a creamier, more familiar flavor that beginners and home cooks will love. Simple ingredients, gentle steaming, and a glossy finish make ขนมเปียกปูนนมสด an ideal weekend project or a sweet finish to a Thai-inspired meal.

Ingredients for ขนมเปียกปูนนมสด

• 1 cup (120 g) rice flour
• 1/2 cup (70 g) tapioca starch (tapioca flour)
• 3/4 cup (150 g) palm sugar or light brown sugar (adjust to taste)
• 2 cups (480 ml) fresh whole milk (นมสด)
• 1/2 cup (120 ml) water
• 1/4 teaspoon salt
• 1/4 cup (60 ml) coconut cream (optional, for topping)
• 2 tablespoons shredded toasted coconut or grated coconut (for garnish)
• 1 teaspoon vanilla extract or a few drops pandan extract (optional)
• Neutral oil or a little banana leaf for greasing molds/pan

Instructions for ขนมเปียกปูนนมสด

1. Prepare the sugar syrup: In a small saucepan, combine the palm sugar (or brown sugar) with 1/2 cup water over low heat. Stir until fully dissolved, then remove from heat and let cool slightly. Strain if using solid palm sugar to remove impurities.
2. Mix dry ingredients: In a medium bowl, whisk together the rice flour and tapioca starch until evenly blended.
3. Combine liquids and dry: Warm the fresh milk slightly (lukewarm, not boiling). Slowly whisk the milk into the flour mixture to make a smooth batter. Add the sugar syrup, salt, and vanilla or pandan if using. Strain the batter through a fine sieve into a clean pot to remove lumps.
4. Cook the mixture: Place the pot over medium-low heat. Stir continuously with a wooden spoon or silicone spatula, scraping the bottom to prevent sticking. Cook until the mixture thickens to a glossy, pudding-like consistency — about 6–10 minutes. It should coat the spoon and not be runny.
5. Prepare molds or pan: Lightly grease small heatproof ramekins or a shallow pan with oil or line with banana leaf. Pour the hot pudding mixture into the molds, smoothing the tops.
6. Steam to set: Place the molds in a steamer over gently boiling water. Steam for 10–15 minutes until the pudding is set but still slightly jiggly in the center. If you don’t have a steamer, place a rack in a large pot with an inch of water and cover the pot tightly.
7. Finish with topping: If using coconut cream, warm it slightly and spoon a thin layer over each set pudding, or drizzle when serving. Sprinkle toasted shredded coconut on top for texture.
8. Cool and serve: Allow ขนมเปียกปูนนมสด to cool to room temperature, then chill in the fridge for 30–60 minutes for a firmer texture. Serve chilled or at room temperature.

Cooking Tips for ขนมเปียกปูนนมสด

These practical tips will help you get the best results with ขนมเปียกปูนนมสด:

• Strain the batter before cooking to avoid lumps — this makes the final pudding silky and professional-looking.
• Keep the heat low and stir constantly when cooking. Tapioca and rice flours thicken quickly and can burn if left unattended.
• Adjust sweetness to taste. Palm sugar gives an authentic caramel-like flavor, while white or brown sugar will be sweeter and lighter in color.
• For a richer finish, mix a little coconut cream into the top layer or blend a small portion into the batter.
• If you want a firmer, chewier texture, increase tapioca starch by 1–2 tablespoons; for a softer texture, increase rice flour slightly.
• To steam without a traditional steamer, use a large pot with a metal rack: keep water at a simmer and cover tightly to trap steam.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a steamer or serve chilled.

Nutritional Information for ขนมเปียกปูนนมสด (approx.)

The following values are approximate per serving, assuming the recipe yields 8 servings. Actual nutrition will vary based on brands and exact ingredient choices.

• Calories: ~220–260 kcal per serving
• Fat: ~8–10 g (depends largely on milk and coconut cream)
• Carbohydrates: ~34–38 g (mainly from rice flour, tapioca, and sugar)
• Protein: ~4–6 g (from fresh milk)
• Sugar: ~18–22 g
• Fiber: ~0.5–1 g

If you need precise nutrition data for dietary reasons, consider using a nutrition calculator and inputting your exact brands and portion sizes.

Conclusion

ขนมเปียกปูนนมสด is an approachable, comforting Thai dessert that’s perfect for home cooks who want to try something new yet simple. With basic pantry flours, fresh milk, and a little steam, you can create a glossy, creamy pudding that pairs beautifully with toasted coconut. Try the recipe once, then experiment with sweetness, toppings, and steaming time to find your ideal texture. If you make ขนมเปียกปูนนมสด, leave a comment sharing your variation or questions—happy cooking!