ขนมเปียกปูนใบเตย

ขนมเปียกปูนใบเตย — Pandan Coconut Pudding (Easy Thai Recipe)

Introduction

ขนมเปียกปูนใบเตย is a classic Thai steamed pudding flavored and colored with pandan (ใบเตย) and enriched with creamy coconut. This gently sweet, slightly chewy dessert is perfect for beginners and home cooks who want to try an authentic Thai sweet at home. In this recipe you’ll learn how to make ขนมเปียกปูนใบเตย with simple ingredients, clear steps, and helpful tips to get a smooth, glossy finish every time.

Ingredients for ขนมเปียกปูนใบเตย

• 1 cup (140–160 g) rice flour
• 1/2 cup (60–70 g) tapioca starch
• 200 g palm sugar (or light brown sugar), grated — adjust to taste
• 400 ml coconut milk (for the batter)
• 150–200 ml water
• 3–4 pandan leaves (ใบเตย), washed and chopped — or 1 tsp pandan extract
• 1/4 tsp salt
• For the coconut topping:
  • 150 ml thick coconut cream
  • 1 tsp rice flour or tapioca starch mixed with 1 tbsp water (optional, to thicken)
  • Pinch of salt
• Oil or banana leaf strips for greasing the steaming tray

Instructions

1. Prepare pandan extract: Blend the chopped pandan leaves with 150–200 ml water in a blender for 30–45 seconds. Strain through a fine sieve or cheesecloth to collect bright green pandan water. If using pandan extract, skip this step and add extract later to taste.
2. Dissolve the sugar: In a small saucepan, combine the grated palm sugar and 100 ml of pandan water (or plain water if using extract). Warm gently over low heat, stirring until the sugar fully dissolves. Do not boil hard. Set aside to cool slightly.
3. Mix dry ingredients: In a mixing bowl, whisk together rice flour, tapioca starch, and the pinch of salt until evenly combined.
4. Make the batter: Pour the dissolved sugar mixture, remaining pandan water, and 400 ml coconut milk into the dry flour mixture. Whisk thoroughly until smooth and lump-free. The batter should be pourable but thicker than milk.
5. Cook the batter (stovetop method): Transfer the batter to a heavy-bottomed saucepan and cook over medium-low heat, stirring constantly with a wooden spoon or spatula. The mixture will thicken and become glossy — continue stirring until it reaches a thick, sticky paste that holds its shape (about 6–10 minutes). If it feels too thick, add a tablespoon or two of coconut milk or water.
6. Set in tray and steam: Lightly grease a shallow heatproof tray or line with banana leaf. Pour the cooked batter into the tray and smooth the top. Place in a steamer over boiling water and steam for 15–20 minutes on medium heat until the pudding firms up.
7. Prepare coconut topping: While the pudding steams, warm the coconut cream in a small saucepan on low heat. Add a pinch of salt and the mixed rice flour/tapioca slurry if you prefer a slightly thicker topping. Stir gently and do not boil vigorously.
8. Add topping and finish steaming: After the pudding has steamed 15–20 minutes, carefully pour the warm coconut cream over the top, then steam for another 3–5 minutes to set the topping.
9. Cool and serve: Remove from the steamer and let the ขนมเปียกปูนใบเตย cool to room temperature, then chill in the refrigerator for at least 1 hour to firm up for cleaner slicing. Cut into squares or scoop with a spoon and serve chilled or at room temperature.

Cooking Tips for ขนมเปียกปูนใบเตย

– Use fresh pandan leaves if possible for the best aroma and natural green color. If pandan extract is used, add a small amount and adjust to taste.

– Stir constantly while cooking the batter to avoid lumps and to prevent sticking or burning on the bottom of the pan.

– If your pudding becomes too thick while cooking, loosen it with a tablespoon of coconut milk or water at a time until you reach a smooth, spreadable texture.

– For a smoother surface, strain the batter before cooking to remove any undissolved sugar or bits from pandan leaves.

– Steaming time can vary with tray depth and steamer type. Test doneness by inserting a wooden skewer: it should come out mostly clean and the pudding should hold its shape.

– To prevent coconut cream from separating, warm it gently and avoid boiling rapidly. A small slurry of flour helps the topping stay stable.

– Store leftovers in an airtight container in the refrigerator for up to 3 days. Re-chill before serving for a firmer texture.

Nutritional Information

The following is an approximate nutrition estimate per serving (recipe yields about 8 servings):

• Calories: ~220 kcal per serving
• Fat: ~12 g (mostly from coconut milk)
• Carbohydrates: ~28–30 g
• Sugars: ~15–18 g
• Protein: ~2 g

Nutrition varies depending on exact ingredients (type of sugar, coconut milk fat content) and portion size. These values are estimates to help you plan.

Conclusion

ขนมเปียกปูนใบเตย is a fragrant, comforting Thai dessert that’s surprisingly simple for home cooks and beginners. With pandan’s floral aroma and the richness of coconut, this steamed pudding makes a lovely snack or finish to a meal. Follow the steps above, use the cooking tips to troubleshoot texture and sweetness, and enjoy making a delicious ขนมเปียกปูนใบเตย at home.