ขนมถ้วยงาดำ

ขนมถ้วยงาดำ — Black Sesame Thai Steamed Cups (Easy Recipe for Home Cooks)

Introduction

ขนมถ้วยงาดำ is a delicate Thai steamed dessert made from rice flour, coconut milk, and fragrant black sesame. Soft, slightly chewy, and lightly sweet with a toasty sesame aroma, this treat is perfect for beginners and home cooks who want a simple, authentic Thai snack. In this recipe you’ll learn how to toast and grind black sesame, mix a smooth batter, and steam the cups to a tender set—no special equipment required beyond a basic steamer.

Ingredients for ขนมถ้วยงาดำ

• 1/2 cup (60 g) black sesame seeds
• 1 cup (120 g) rice flour (or glutinous rice flour for a chewier texture)
• 1/3 cup (50 g) tapioca starch (or cornstarch)
• 1 cup (240 ml) coconut milk (full fat for best texture)
• 3/4 cup (150 g) granulated sugar (adjust to taste)
• 1/2 teaspoon fine salt
• 3/4–1 cup (180–240 ml) warm water (adjust for batter consistency)
• Vegetable oil for greasing small cups or silicone molds
• Optional: a few drops of pandan extract or 1/4 teaspoon vanilla for extra aroma

Instructions to make ขนมถ้วยงาดำ

1. Toast the black sesame: Heat a dry skillet over medium heat. Add the black sesame seeds and toast, stirring constantly, for 2–4 minutes until fragrant. Remove from heat and let cool slightly.
2. Grind sesame to paste: Transfer toasted sesame to a small blender or mortar and pestle. Grind until you get a coarse paste. For a smoother flavor, add 1–2 tablespoons of warm coconut milk and blend into a paste. Set aside.
3. Combine dry ingredients: In a mixing bowl, whisk together rice flour and tapioca starch until evenly mixed.
4. Warm the coconut milk and dissolve sugar: Gently warm the coconut milk (do not boil). Add sugar and salt, stir until dissolved. Remove from heat.
5. Make the batter: Stir the sesame paste into the warm coconut milk mixture. Gradually add the liquid to the dry ingredients, stirring to form a smooth batter. Add warm water little by little until the batter is pourable but not watery—similar to heavy cream.
6. Strain the batter: For an extra-smooth texture, pass the batter through a fine mesh sieve into another bowl to remove lumps and large sesame bits.
7. Prepare steamer and cups: Fill a steamer pot with water and bring to a gentle boil. Lightly oil small molds, ramekins, or traditional khanom thuai cups.
8. Steam the cups: Pour the batter into prepared cups, filling about 3/4 full. Arrange cups in the steamer with space between them. Steam over medium-high heat for 10–12 minutes for small cups (up to 15 minutes for larger molds). Keep the lid covered with a cloth or use a tight-fitting lid to prevent water droplets falling onto the surface.
9. Test for doneness: The tops should be set and slightly glossy; a toothpick inserted should come out mostly clean with no raw batter. If needed, steam 1–2 minutes longer.
10. Cool and serve: Remove cups from the steamer and let cool to room temperature. You can unmold by running a thin knife around the edge or serve directly in the cups. ขนมถ้วยงาดำ is best enjoyed the same day or chilled for a firmer texture.

Cooking Tips for perfect ขนมถ้วยงาดำ

These practical tips help beginners get consistent results:

• Toast sesame seeds slowly and watch carefully—seeds burn quickly and raw seeds taste bitter.
• Blend sesame with a little coconut milk for a smoother paste that disperses evenly in the batter.
• Straining the batter removes gritty bits and produces a silky surface on the steamed cups.
• Use a gentle, steady steam—too vigorous and water droplets can mar the top; too low and cooking time increases.
• If the batter is too thick, add a splash of warm water. If too thin, add a teaspoon of rice flour or tapioca starch to adjust.
• Greasing the cups lightly helps unmolding; silicone molds often release easily without oil.
• Store leftovers covered in the refrigerator for up to 2 days; gently reheat by steaming for a few minutes to revive softness.

Nutritional Information

The following values are approximate per serving, based on 12 servings from this recipe. Exact numbers depend on brands and portion sizes.

• Calories: ~180–200 kcal per serving
• Carbohydrates: ~28 g
• Fat: ~8–10 g (mainly from coconut milk and sesame)
• Protein: ~3 g
• Fiber: ~2 g
• Sodium: ~40–70 mg (depending on added salt)

Notes: This dessert contains healthy fats from sesame and coconut but is moderately high in sugar. For lower sugar, reduce sugar by 25–30% and taste the batter before steaming.

Conclusion

ขนมถ้วยงาดำ is an approachable, flavorful Thai dessert that brings the nutty depth of black sesame to a soft, steamed pudding. With simple pantry ingredients and a basic steamer, beginners can make this authentic snack at home. Follow the toasting, grinding, and steaming tips above for the best texture and aroma, and enjoy your homemade ขนมถ้วยงาดำ with tea or coffee for a delightful Thai treat.