ขนมเปียกปูนงาดำ

ขนมเปียกปูนงาดำ — Black Sesame Thai Coconut Pudding

Introduction

ขนมเปียกปูนงาดำ is a comforting Thai dessert that combines the nutty depth of black sesame with creamy coconut for a smooth, slightly chewy pudding. This beginner-friendly recipe walks you through making ขนมเปียกปูนงาดำ at home using simple ingredients and easy steps. Perfect for home cooks who want to try an authentic Thai steamed treat with a modern twist.

Ingredients for ขนมเปียกปูนงาดำ

• 1 cup (140 g) rice flour
• 1/2 cup (80 g) tapioca starch
• 3/4 cup (150 g) granulated sugar (adjust to taste)
• 1/4 tsp salt
• 2 1/2 cups (600 ml) water, divided
• 1 cup (240 ml) coconut milk (for the batter)
• 1/2 cup (about 120 g) black sesame paste (store-bought) or homemade (see note)
• 1/2 cup (120 ml) coconut cream (for the topping)
• 1 tsp rice flour (to thicken the coconut topping)
• Optional: toasted black sesame seeds for garnish

Note: To make homemade black sesame paste, toast 1/2 cup black sesame seeds over low heat until fragrant, then grind in a food processor with 1–2 tsp neutral oil or a little water until smooth.

Instructions to make ขนมเปียกปูนงาดำ

1. Prepare your steaming setup: fill a steamer or a large pot with 2–3 cm of water and bring to a gentle boil. Lightly grease an 8-inch (20 cm) round or square heatproof dish.
2. In a mixing bowl, whisk together rice flour, tapioca starch, sugar, and salt until evenly combined.
3. Add 1 cup (240 ml) of water and the 1 cup coconut milk to the dry mix. Whisk until smooth and lump-free. If using black sesame paste, mix it with the remaining 1 1/2 cups (360 ml) water to loosen it, then add to the flour mixture and whisk until fully incorporated. Strain the batter through a fine-mesh sieve for an extra-smooth texture (optional).
4. Pour the mixture into a medium non-stick saucepan. Cook over medium-low heat, stirring constantly with a silicone spatula. The mixture will first become runny, then gradually thicken and turn glossy. This usually takes 8–12 minutes. Keep stirring to prevent sticking and to develop a smooth, elastic texture.
5. When the batter becomes thick enough to coat the spatula and holds a slow ribbon when lifted, immediately transfer it into the prepared dish and smooth the surface with a wet spatula.
6. Place the dish in the steamer and steam over medium heat for 10–12 minutes to fully set the pudding. Steam with the lid covered (wrap the lid with a clean towel to prevent condensation from dripping onto the surface if you like a pristine finish).
7. While the pudding steams, make the coconut topping: whisk together coconut cream, 1 tsp rice flour, a pinch of salt, and 2 tbsp water in a small saucepan. Heat gently over low heat, stirring, until it thickens slightly—about 2–3 minutes. Do not boil.
8. After the pudding has steamed, pour the warm coconut topping evenly over the surface and steam for another 1–2 minutes to set the topping slightly.
9. Remove from the steamer and let cool at room temperature for 20–30 minutes, then chill in the refrigerator for at least 1 hour to firm up. Slice into squares or spoon out servings. Garnish with toasted black sesame seeds before serving.

Cooking Tips for Perfect ขนมเปียกปูนงาดำ

– Stir constantly when cooking the batter on the stovetop to avoid lumps and prevent burning. Use medium-low heat for best control.

– If you prefer a deeper sesame flavor or darker color, increase the black sesame paste slightly, but avoid adding too much liquid—adjust water as needed.

– Straining the batter before cooking creates a silky texture that beginners often find helpful.

– Use full-fat coconut milk for a rich, creamy result. Light coconut milk will make the texture less luxurious.

– Cover the steamer lid with a clean kitchen towel (tucked around the rim) to keep condensation from dripping onto the pudding’s surface.

– Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or enjoy cold.

Nutritional Information (Approximate per serving)

Serving size: 1/8 of recipe (about 100–120 g)

• Calories: ~210 kcal
• Carbohydrates: ~36 g
• Fat: ~7–9 g (mostly from coconut milk and sesame)
• Protein: ~2–3 g
• Sugar: ~15–20 g (adjustable)

Note: Nutritional values are estimates and will vary based on exact ingredients and portion sizes.

Conclusion

ขนมเปียกปูนงาดำ is an elegant yet approachable Thai dessert that highlights the toasty, nutty flavor of black sesame paired with silky coconut. This recipe gives beginners clear, step-by-step guidance to make a smooth, chewy pudding at home. Try it as a unique dessert for dinner parties or as a comforting treat—ขนมเปียกปูนงาดำ is both traditional and versatile, and it’s a great entry point to Thai homemade sweets.