ขนมเรไรน้ำกะทิ

ขนมเรไรน้ำกะทิ — Easy Thai Coconut Milk Dessert for Home Cooks

Introduction

ขนมเรไรน้ำกะทิ (khanom rairai nam-kati) is a light and comforting Thai dessert featuring small chewy rice pearls served in sweetened coconut milk. This beginner-friendly recipe explains how to make ขนมเรไรน้ำกะทิ at home with simple pantry ingredients, step-by-step instructions, and practical tips for perfect texture and flavor. Whether you want a warm treat or a refreshing chilled dessert, this version is adaptable and easy to follow.

Ingredients for ขนมเรไรน้ำกะทิ

• Dry mix for pearls:
  • 3/4 cup (90 g) rice flour
  • 1/2 cup (70 g) tapioca starch (tapioca flour)
  • 1/4 cup (50 g) granulated sugar (or palm sugar, grated)
  • Pinch of salt
  • 1 1/4 cups (300 ml) boiling water
  • Few drops pandan extract or a drop of green food coloring (optional)
• Coconut milk sauce (น้ำกะทิ):
  • 2 cups (480 ml) full-fat coconut milk
  • 3–4 tbsp palm sugar or brown sugar (adjust to taste)
  • 1/4 tsp salt
  • 1 tsp cornstarch mixed with 2 tbsp water (optional, to thicken)
  • 1 pandan leaf, knotted (optional, for aroma)
• Garnish (optional):
  • Toasted sesame seeds or toasted shredded coconut
  • Roasted mung bean crumbs (if you like extra texture)

Instructions for ขนมเรไรน้ำกะทิ

1. Prepare the dry mix: In a mixing bowl, combine rice flour, tapioca starch, sugar, and a pinch of salt. Stir until evenly mixed.
2. Add boiling water: Carefully pour the boiling water into the dry mix in two additions. Stir quickly with a wooden spoon until the mixture forms a rough dough. If using pandan extract, add a few drops when the dough is warm.
3. Knead briefly: When the dough is cool enough to handle, knead it on a lightly floured surface (use a little rice flour) until smooth and pliable. The dough should be soft but not sticky.
4. Shape small pearls: Pinch off small pieces (about the size of a small pea) and roll into balls, or use two spoons to drop tiny blobs into boiling water. Aim for uniform size so they cook evenly.
5. Cook the pearls: Bring a pot of water to a rolling boil. Drop the pearls in batches. Boil until they float and turn translucent—usually 2–4 minutes depending on size. Once cooked, transfer them to a bowl of cold water to stop cooking and set the texture.
6. Make the coconut sauce: In a saucepan, combine coconut milk, sugar, salt, and pandan leaf. Warm gently over low heat, stirring until sugar dissolves. Do not boil vigorously to avoid curdling. If you prefer a slightly thicker sauce, stir in the cornstarch slurry and heat until the sauce slightly thickens, then remove pandan.
7. Assemble and serve: Drain the cooled pearls and divide into serving bowls. Pour warm coconut sauce over the pearls. Garnish with toasted sesame seeds or shredded coconut. Serve warm or chilled.
8. Storage: Store leftover pearls in an airtight container in the refrigerator for up to 2 days. Keep the coconut sauce separate and gently reheat before serving; add a splash of water if it thickens too much.

Cooking Tips for Perfect ขนมเรไรน้ำกะทิ

– Use a mix of rice flour and tapioca starch for the best chewiness and translucency. All rice flour can be denser; all tapioca can be too gummy.

– Work with boiling water to gelatinize the starch properly. The dough should be warm but manageable to shape.

– To form uniform pearls quickly, use a piping bag with a small round tip or two spoons to drop the dough into boiling water.

– When cooking coconut milk, keep the heat low and stir frequently to prevent separation. Adding a pinch of salt enhances the coconut flavor.

– Palm sugar gives a more authentic Thai flavor; substitute with brown sugar or granulated sugar if unavailable.

– Chill the pearls in ice water for a refreshing cold dessert, or serve with warm coconut sauce for a cozy treat.

Nutritional Information (Approximate per serving)

Serving size: about 1 cup finished dessert (makes 4 servings)

• Calories: 220–260 kcal
• Carbohydrates: 38–45 g
• Fat: 8–12 g (from coconut milk)
• Protein: 1–2 g
• Sugar: 15–22 g (depends on amount/type of sugar used)

Note: Nutritional values are approximate and will vary based on ingredients, portion size, and exact measurements. Use light coconut milk or reduce sugar to lower calories.

Conclusion

ขนมเรไรน้ำกะทิ is a delightful and approachable Thai dessert that’s perfect for beginners and home cooks. With a simple dough of rice and tapioca flours and a fragrant sweet coconut sauce, you can make this classic treat in under an hour. Try this ขนมเรไรน้ำกะทิ recipe as a warm comfort dessert or a chilled summer snack—adjust sweetness and texture to your taste, and enjoy a little homemade Thai sweetness at home.