ขนมข้าวตู

ขนมข้าวตู: Easy Traditional Thai Steamed Rice Cake Recipe for Home Cooks

Introduction to ขนมข้าวตู

ขนมข้าวตู (khanom khao tu) is a soft, slightly sweet Thai steamed rice cake from Southern Thailand. It combines rice-based batter and a sweet shredded coconut filling to create a comforting snack or dessert. This beginner-friendly recipe walks you through each step, using simple ingredients and common kitchen equipment so you can make authentic ขนมข้าวตู at home.

Ingredients for ขนมข้าวตู

• 1 cup rice flour (120 g)
• 1/3 cup tapioca (cassava) flour (45 g) — for chewiness; can substitute with glutinous rice flour for firmer texture
• 1/2 cup coconut milk (120 ml) — plus extra for brushing, optional
• 1/2 cup water (120 ml)
• 1/2 cup palm sugar (or dark brown sugar) — grated or chopped (100 g); adjust to taste
• 1/2 teaspoon fine salt
• 1 teaspoon baking powder (optional; helps lightness)
• 1 cup freshly grated coconut (preferably young coconut) or desiccated coconut rehydrated (100 g) for the filling
• 2–3 pandan leaves or 1 teaspoon pandan extract (optional) for aroma
• Banana leaves or small heatproof cups/muffin cups for steaming
• Sesame seeds for garnish (optional)

Instructions to Make ขนมข้าวตู

1. Prepare the filling: In a small saucepan, combine the grated coconut and 2–3 tablespoons of palm sugar with a pinch of salt. Heat on low, stirring until the sugar melts and the mixture is lightly sticky but not wet. Remove from heat and set aside to cool.
2. Mix dry ingredients: In a large bowl, whisk together the rice flour, tapioca flour, baking powder (if using), and salt until uniform.
3. Make the sweetened liquid: In a separate bowl, dissolve the remaining palm sugar in warm coconut milk and water. If using pandan leaves, bruise them and steep in the warm coconut mixture for 5–10 minutes, then remove the leaves. If using pandan extract, add it now.
4. Combine batter: Slowly pour the coconut-sugar mixture into the dry ingredients, stirring until you have a smooth, pourable batter. Strain the batter through a fine sieve if you want a silky texture. The batter should be similar to pancake batter—thick but pourable. Adjust with a little water or coconut milk if too thick.
5. Prepare steaming vessels: Line small cups or molds with banana leaf squares (if using) or lightly oil reusable muffin cups. This prevents sticking and adds a traditional touch.
6. Assemble cakes: Pour about 2 tablespoons of batter into each cup, add about 1 tablespoon of the sweet coconut filling in the center, then cover with another 1–2 tablespoons of batter so the filling is enclosed but not overflowing.
7. Steam: Arrange the filled cups in a steamer with boiling water and steam over medium-high heat for 12–18 minutes, depending on size. Cover the steamer with a clean kitchen towel under the lid to prevent water droplets from dripping onto the cakes.
8. Check doneness: Cakes are done when they are set and a skewer inserted into the batter portion comes out clean (avoid piercing the filling). The surface should look matte and spring back slightly.
9. Cool and serve: Remove the cups from the steamer and let them cool for a few minutes before unmolding. Serve ขนมข้าวตู warm or at room temperature. Optionally brush the tops with a little extra coconut milk and sprinkle sesame seeds before serving.

Cooking Tips for Perfect ขนมข้าวตู

– Use fresh or good-quality coconut milk for a rich, authentic flavor. Canned coconut milk works well when fresh is not available.

– If you don’t have palm sugar, dark brown sugar is a reasonable substitute, but palm sugar gives a traditional caramel-like depth.

– Tapioca flour adds chewiness. If you prefer a firmer cake, swap tapioca for more rice flour or use a portion of glutinous rice flour.

– Steaming time varies by cup size—smaller molds need less time. Keep an eye after 10 minutes.

– Prevent condensation from dripping onto the cakes by placing a kitchen towel between the lid and pot (be careful with steam burns when removing the lid).

– For an authentic presentation, serve in banana leaf cups and garnish with shredded coconut or toasted sesame seeds.

Nutritional Information (Approximate per serving)

Serving size: 1 small cake (about 70–90 g). Values are approximate and will vary by ingredients and portion size.

• Calories: ~140–170 kcal
• Carbohydrates: ~28 g
• Fat: ~5–7 g (mostly from coconut milk)
• Protein: ~2 g
• Fiber: ~1 g
• Sugar: ~10–14 g (from palm sugar and coconut)

Note: For lower calories or sugar, reduce the amount of palm sugar in both the batter and the coconut filling, and consider using light coconut milk.

Conclusion: Make ขนมข้าวตู at Home

ขนมข้าวตู is a simple, fragrant Thai steamed cake that’s perfect for beginners and home cooks who want to explore traditional sweets. With basic pantry ingredients and a steamer, you can make these soft, coconut-filled cakes at home. Try variations with pandan, different flours, or mini mold sizes to find your favorite texture. Enjoy making and sharing ขนมข้าวตู with family and friends!