ขนมเปียกปูน

Authentic ขนมเปียกปูน (Khanom Piak Poon) — Thai Steamed Coconut Rice Cake Recipe

Introduction

ขนมเปียกปูน (khanom piak poon) is a classic Thai dessert loved for its soft, slightly chewy texture and rich coconut flavor. Often flavored with pandan for a beautiful green hue or made brown with palm sugar, this steamed rice-cake is a comforting, beginner-friendly treat you can make at home. This recipe explains simple steps and common substitutions so home cooks can recreate ขนมเปียกปูน with confidence.

Ingredients

• For the cake batter:
  • 1 cup rice flour (about 120 g)
  • 1/2 cup tapioca starch (about 80 g)
  • 1/2 cup palm sugar (or light brown sugar), packed (about 100 g)
  • 1 cup coconut milk (240 ml)
  • 1/2 cup water (120 ml)
  • 1/4 tsp salt
  • 2–3 pandan leaves, tied (or 1 tsp pandan extract) — optional for green color and aroma
  • 1 tsp vegetable oil (for greasing the pan)
• For the coconut topping:
  • 3/4 cup thick coconut cream (about 180 ml)
  • 1 tbsp rice flour (or 1 tbsp cornstarch) to thicken
  • Pinch of salt

Instructions

1. Prepare pandan water (if using fresh pandan): Blend pandan leaves with the 1/2 cup water, then strain through a fine sieve or cheesecloth to extract green liquid. Set aside. If using pandan extract, just stir it into the liquid later.
2. Dissolve the sugar: In a small saucepan, gently warm the coconut milk and palm sugar together just until the sugar dissolves, then remove from heat. Let cool slightly. (If you prefer a darker version, use the sugar without pandan.)
3. Mix dry ingredients: In a mixing bowl, combine the rice flour, tapioca starch and 1/4 tsp salt. Whisk to blend evenly.
4. Combine wet and dry: Slowly add the warm coconut milk mixture and the pandan water (or pandan extract + water) to the dry ingredients while whisking until you have a smooth, lump-free batter. For an extra-smooth cake, strain the batter through a fine sieve into a pourable bowl.
5. Prepare the steamer and pan: Fill a steamer pot with water and bring it to a steady boil. Lightly grease an 8-inch round heatproof pan or small individual molds with oil. Cover the pan with a piece of foil to reduce water droplets, or place a clean cloth under the lid.
6. Steam the cake: Pour the batter into the prepared pan and place in the steamer. Steam over medium-high heat for 12–18 minutes (time varies with pan size) until the surface looks mostly set and slightly translucent. To check, a toothpick inserted near the center should come out mostly clean with a few moist crumbs.
7. Make the coconut topping: While the cake steams, whisk together the coconut cream, 1 tbsp rice flour (or cornstarch), and a pinch of salt in a small bowl until smooth. Heat gently in a small saucepan over low heat, stirring constantly, just until it thickens slightly—do not boil hard.
8. Add the topping and steam briefly: Once the cake base is set, pour the coconut topping evenly over the hot cake. Return to the steamer and steam an additional 2–3 minutes to set the topping.
9. Cool and slice: Remove the pan from the steamer and let the ขนมเปียกปูน cool to room temperature. This helps it firm up. Once cooled, chill briefly if you prefer firmer slices, then cut into squares or wedges and serve.

Cooking Tips

– Use a tight-fitting lid on your steamer and place a clean cloth under the lid to prevent water droplets from dripping onto the cake surface.

– If your batter has lumps, passing it through a sieve ensures a silky texture. This step is especially helpful for beginners.

– Adjust sweetness to taste: palm sugar gives an authentic caramel note, while white or light brown sugar is an easy substitute.

– For a fragrant, green ขนมเปียกปูน, use pandan extract or fresh pandan water. If you want a caramel-colored version, omit pandan and use all palm sugar.

– Don’t over-steam. The cake should be set and slightly translucent; overcooking can make it rubbery. Start checking at the earlier end of the time range for your pan size.

– Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm gently to soften before serving if desired.

Nutritional Information

Nutrition facts are approximate and will vary by exact ingredients and portion size. The following is an estimate per serving (assuming 8 servings):

• Calories: ~180 kcal
• Carbohydrates: ~30 g
• Fat: ~7 g (mostly from coconut milk)
• Protein: ~1.5 g
• Sugar: ~12–18 g (depends on sugar used)

If you need precise nutritional data for dietary reasons, calculate values based on the exact brands and quantities you use.

Conclusion

ขนมเปียกปูน is a simple, comforting Thai dessert that’s ideal for beginners and home cooks who enjoy hands-on, steamed sweets. With pantry-friendly ingredients—rice flour, tapioca starch, coconut milk, and a touch of pandan or palm sugar—you can make an authentic ขนมเปียกปูน in under an hour. Try this recipe, tweak the sweetness and texture to your preference, and share the results with friends and family. If you make it, leave a comment to say how your ขนมเปียกปูน turned out!