ขนมถ้วยชาไทย

ขนมถ้วยชาไทย: Easy Thai Tea Khanom Thuay Recipe for Beginners

Introduction to ขนมถ้วยชาไทย

ขนมถ้วยชาไทย (Thai tea khanom thuay) is a delicate, two-layered Thai dessert featuring a fragrant Thai tea-flavored base with a creamy coconut topping. Light, slightly sweet, and beautifully presented in small cups, ขนมถ้วยชาไทย is perfect for beginners and home cooks who want to try an authentic Thai sweet without complicated techniques. This recipe makes about 12 small cups and uses simple pantry ingredients and a steamer.

Ingredients for ขนมถ้วยชาไทย

• For the Thai tea layer (bottom):
  • 2 tablespoons Thai tea mix (Cha Tra Mue or equivalent)
  • 1 cup (240 ml) hot water (to brew the tea)
  • 1/2 cup (120 ml) coconut milk
  • 3 tablespoons rice flour
  • 2 tablespoons tapioca starch (or cornstarch)
  • 1/3 cup (65 g) palm sugar or granulated sugar (adjust to taste)
  • Pinch of salt
• For the coconut layer (top):
  • 3/4 cup (180 ml) coconut milk (use full-fat for creamier texture)
  • 2 tablespoons rice flour
  • 1 tablespoon tapioca starch
  • 2 tablespoons sugar
  • Pinch of salt
• Equipment: 12 small porcelain or silicone cups (30–50 ml each), steamer or large pot with a rack, small saucepan, whisk, strainer.

Instructions for ขนมถ้วยชาไทย

1. Brew the Thai tea: Put 2 tablespoons Thai tea mix into 1 cup (240 ml) boiling water. Steep 5–7 minutes for a strong brew, then strain through a fine mesh to remove leaves. You should have about 3/4–1 cup of tea liquid.
2. Mix dry ingredients for the tea layer: In a small bowl, combine 3 tablespoons rice flour and 2 tablespoons tapioca starch. Add a few tablespoons of the coconut milk or cooled tea and stir to make a smooth slurry (no lumps).
3. Cook the tea layer: In a small saucepan, combine the brewed tea, remaining coconut milk, sugar, pinch of salt, and the flour slurry. Cook over medium-low heat, stirring constantly until the mixture thickens into a glossy custard that coats the back of a spoon (about 3–5 minutes). Do not boil vigorously.
4. Steam the tea layer: Pour the tea custard into each small cup to fill about half to two-thirds full. Place cups in a steamer, cover, and steam over medium heat for 6–8 minutes until the tea layer is set (it should look matte and slightly firm).
5. Prepare the coconut layer: While the tea layer steams, mix 2 tablespoons rice flour and 1 tablespoon tapioca starch with a little of the coconut milk to form a smooth slurry. In another saucepan, combine the slurry with the remaining coconut milk, sugar, and a pinch of salt. Warm gently and stir until slightly thickened, about 2–4 minutes.
6. Steam the coconut layer: Once the tea layer is set, carefully pour the coconut topping over each cup (leave a small gap at the top to avoid overflow). Return the cups to the steamer and steam for another 5–7 minutes until the top layer is set.
7. Cool and chill: Remove the cups from the steamer and let them cool to room temperature. For best texture, chill in the refrigerator for at least 1 hour before serving. To serve, loosen the edges with a small knife and spoon the ขนมถ้วยชาไทย directly from the cup or invert onto a small plate.

Cooking Tips for ขนมถ้วยชาไทย

These practical tips will help you get perfect ขนมถ้วยชาไทย every time:

• Use full-fat coconut milk for a richer, creamier top layer. Light coconut milk will yield a thinner texture.
• Strain the brewed tea and both batter mixtures through a fine mesh to remove tea particles and lumps for a silky finish.
• Keep the steamer water simmering, not boiling rapidly — too much steam can make the surface uneven or watery.
• Steam on medium heat and avoid overcooking; the custard will firm up further as it cools.
• If you don’t have Thai tea mix, you can use strong black tea and add a tiny pinch of orange food coloring for the classic Thai tea color, but the authentic aroma comes from Thai tea spices.
• Test one cup first to adjust sweetness and thickness before filling all cups.

Nutritional Information (ขนมถ้วยชาไทย)

Estimated nutrition per serving (one small cup, about 45–50 g):

• Calories: ~120 kcal
• Fat: ~7 g (mostly saturated from coconut milk)
• Carbohydrates: ~13–15 g (includes sugars)
• Protein: ~1 g
• Fiber: <1 g

Note: These values are approximate and will vary depending on the exact ingredients (type of coconut milk, amount of sugar) and portion size. For lower calories, reduce sugar or use light coconut milk, but texture and flavor will change.

Conclusion: Enjoy ขนมถ้วยชาไทย

ขนมถ้วยชาไทย is a charming and approachable Thai dessert that brings the warm flavors of Thai tea and creamy coconut together in a small, elegant bite. With simple steps, basic ingredients, and a steamer, even beginner cooks can make this delightful dessert at home. Try this ขนมถ้วยชาไทย recipe for your next gathering or as a special treat—it’s a lovely introduction to Thai sweets and an easy way to impress friends and family.