ขนมลางาดำ

ขนมลางาดำ — Easy Thai Black Sesame Coconut Cake Recipe

Introduction to ขนมลางาดำ

ขนมลางาดำ is a comforting Thai dessert featuring nutty black sesame and creamy coconut. This beginner-friendly recipe turns toasted black sesame seeds into a silky steamed cake that’s perfect for afternoon tea or a simple dessert. If you love toasted sesame flavor and soft, coconut-infused sweets, this ขนมลางาดำ recipe will become a favorite in your home kitchen.

Ingredients for ขนมลางาดำ

• 100 g (1/2 cup + 2 tbsp) black sesame seeds
• 100 g (3/4 cup + 2 tbsp) rice flour
• 50 g (1/3 cup) glutinous rice flour (optional for chewiness)
• 150 g (3/4 cup) granulated sugar (adjust to taste)
• 400 ml (1 2/3 cups) coconut milk (use full-fat for best richness)
• 200 ml (about 3/4 cup + 2 tbsp) warm water
• 1/4 tsp fine salt
• 1 tsp vegetable oil or a little coconut oil (to help form sesame paste)
• Optional toppings: extra toasted sesame seeds, a drizzle of thick coconut cream, or a pandan leaf for aroma

Instructions to Make ขนมลางาดำ

1. Toast the black sesame: In a dry skillet over medium-low heat, toast the sesame seeds for 3–5 minutes, stirring constantly, until fragrant and slightly popping. Remove from heat and let cool completely.
2. Make sesame paste: Place cooled sesame seeds in a spice grinder or food processor. Add 1 tsp oil and grind until a smooth paste forms. Pause to scrape down sides. A small amount of warm coconut milk can be added if the grinder struggles.
3. Prepare dry ingredients: In a bowl, whisk together rice flour, glutinous rice flour (if using), sugar, and salt until evenly combined.
4. Heat coconut milk: Warm the coconut milk gently in a saucepan or microwave until just warm (do not boil). Stir until smooth.
5. Combine batter: Slowly whisk warm coconut milk and warm water into the dry flour mixture until smooth and lump-free. Add the black sesame paste and whisk until fully incorporated. Strain the batter through a fine mesh sieve if you prefer a very smooth texture.
6. Prepare steamer and molds: Line small heatproof cups, ramekins, or a cake pan with banana leaf or lightly oil them. Bring water to a steady simmer in a steamer or large pot with a steaming rack.
7. Steam the cakes: Pour batter into molds, about 3/4 full. Place molds in the steamer, cover, and steam over medium heat for 18–25 minutes (time depends on mold size). The cakes are done when the top is set and a toothpick inserted in the center comes out mostly clean.
8. Cool and finish: Remove molds from steamer and let cool to room temperature. If desired, chill for firmer texture. Before serving, top with a drizzle of thick coconut cream or sprinkle with extra toasted sesame seeds.
9. Store leftovers: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave for a warm treat.

Cooking Tips for Perfect ขนมลางาดำ

Follow these practical tips to make your ขนมลางาดำ smooth, fragrant, and perfectly set:

• Toast sesame evenly: Keep sesame seeds moving in the skillet and watch for a fragrant, nutty smell—don’t let them burn.
• Use a good grinder: A high-speed spice grinder or food processor makes a smoother sesame paste. Add a little oil or warm coconut milk to help it blend.
• Strain the batter: Passing the batter through a sieve removes any small lumps and ensures a silky texture.
• Maintain gentle steam: Keep the steamer at a medium simmer—vigorous boiling can create uneven texture or cause water droplets to form on the cakes.
• Adjust sweetness: Depending on your coconut milk sweetness and personal preference, reduce or increase sugar slightly.
• Gluten-free option: Omit glutinous rice flour and increase rice flour or use tapioca starch for a different chew if you need a gluten-free version.

Nutritional Information for ขนมลางาดำ (Estimated)

The following values are approximate per serving when the recipe is divided into 8 servings. These are estimates and will vary with exact ingredients and portion size.

• Calories: ~300 kcal per serving
• Fat: ~20 g (mostly from coconut milk and sesame)
• Carbohydrates: ~32 g (includes sugar and rice flours)
• Protein: ~5–6 g
• Fiber: ~3–4 g (from sesame seeds)
• Sodium: ~60–100 mg (depends on added salt and coconut milk)

Conclusion — Enjoy Making ขนมลางาดำ at Home

ขนมลางาดำ is a lovely, approachable Thai dessert that showcases the deep, toasty flavor of black sesame balanced by creamy coconut. This recipe is designed for beginners and home cooks—simple techniques, easy-to-find ingredients, and reliable steaming make it a great project. Try it once, and you’ll have a new favorite dessert to share with friends and family.