ขนมพระพายงาดำ

How to Make ขนมพระพายงาดำ — Thai Black Sesame Steamed Cakes (Beginner-Friendly)

Introduction

ขนมพระพายงาดำ is a delicate Thai dessert that highlights the nutty, toasted flavor of black sesame combined with creamy coconut. These small steamed cakes are soft, slightly chewy, and perfect for afternoon tea or as a unique homemade treat. This beginner-friendly recipe walks you through simple steps to make ขนมพระพายงาดำ at home, using common ingredients and easy techniques.

Ingredients for ขนมพระพายงาดำ

• 120 g (1 cup) glutinous rice flour (sweet rice flour)
• 40 g (1/3 cup) rice flour
• 100 g (about 1/2 cup) black sesame seeds (or 80–100 g black sesame paste/tahini)
• 200 ml (3/4 cup + 2 tbsp) full-fat coconut milk
• 100–120 g (1/2 – 2/3 cup) palm sugar or light brown sugar, adjusted to taste
• 1/2 tsp salt
• 1 tsp baking powder
• 2 tbsp vegetable oil (plus extra to grease molds)
• Optional toppings: toasted sesame seeds, shredded coconut, or a light pinch of flaky sea salt

Instructions

1. Toast the black sesame seeds: Heat a dry skillet over medium heat. Add the black sesame seeds and toast, stirring constantly, for 2–3 minutes until fragrant. Be careful not to burn them. Remove from heat and let cool slightly.
2. Grind into a paste or powder: Place the toasted sesame seeds in a food processor or mortar and pestle. Grind until a coarse powder or a thick paste forms. If using a food processor, you may need to drizzle 1 tsp of oil to help form a paste. If you prefer convenience, you can use store-bought black sesame paste.
3. Mix wet ingredients: In a bowl, whisk together the coconut milk, sugar, salt, oil, and the black sesame paste/powder until smooth and evenly combined.
4. Combine dry ingredients: In a separate bowl, sift together the glutinous rice flour, rice flour, and baking powder to remove lumps.
5. Form the batter: Gradually add the dry mixture to the wet mixture, stirring until a smooth, thick batter forms. The batter should be pourable but thick enough to hold shape in molds. If too thick, add 1–2 tbsp warm water or more coconut milk; if too thin, add 1 tbsp glutinous rice flour at a time.
6. Prepare the steamer and molds: Line a steamer basket with parchment or a clean cloth, or use silicone muffin cups. Lightly oil each mold to prevent sticking. Spoon the batter into the molds, filling about 3/4 full to allow slight rise.
7. Steam the cakes: Bring water in a steamer pot to a gentle boil. Place the molds into the steamer, cover with a lid (wrap the lid with a towel or use kitchen cloth to avoid condensation dripping onto the cakes), and steam over medium heat for 12–15 minutes. Check for doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs, not wet batter.
8. Cool and finish: Remove the molds from the steamer and let the cakes cool for 5–10 minutes before unmolding. Optionally sprinkle with toasted sesame seeds, shredded coconut, or a light pinch of flaky salt. Serve warm or at room temperature.

Cooking Tips for Perfect ขนมพระพายงาดำ

These tips help beginners get consistent results when making ขนมพระพายงาดำ:

• Toasting sesame seeds releases oils and deepens flavor. Don’t skip or over-toast them—watch closely on medium heat.
• If you don’t have a food processor, use a mortar and pestle. It takes longer but yields a fragrant, textured result.
• Adjust sweetness to your taste. Palm sugar gives an authentic caramel-like flavor; substitute with brown or granulated sugar if needed.
• Prevent water drops from the steamer lid by covering the lid with a towel or using a tight-fitting steamer cover.
• Use silicone molds or banana leaves for traditional presentation. Lightly oil molds to make unmolding easy.
• For a smoother texture, strain the batter through a fine sieve before pouring into molds.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly by steaming or microwaving for 10–20 seconds to restore softness.

Nutritional Information (Approximate)

Nutrition per serving (1 small cake; recipe yields about 10–12 pieces). These values are estimates and will vary depending on exact ingredients and portion sizes.

• Calories: ~190–230 kcal
• Carbohydrates: ~28–32 g
• Fat: ~8–12 g (mostly from coconut milk and sesame)
• Protein: ~4–6 g
• Fiber: ~2–3 g
• Notes: Black sesame seeds contribute healthy fats, calcium, and iron. Using full-fat coconut milk increases richness and calories; use light coconut milk for fewer calories.

Conclusion

Make ขนมพระพายงาดำ at home for a fragrant, nutty Thai dessert that’s both comforting and impressive. With simple pantry ingredients—glutinous rice flour, black sesame, and coconut milk—this steamed cake is a great project for beginners and home cooks. Try the recipe, customize the sweetness and toppings, and share your results. If you make ขนมพระพายงาดำ, leave a comment about your favorite variation!