ขนมเรไรน้ำตาลโตนด

ขนมเรไรน้ำตาลโตนด — Easy Thai Palm Sugar Rice Cakes for Home Cooks

Introduction to ขนมเรไรน้ำตาลโตนด

ขนมเรไรน้ำตาลโตนด is a small, fragrant Thai dessert made with rice flour, coconut milk, and sweetened with rich palm sugar (น้ำตาลโตนด). This beginner-friendly recipe recreates the soft, slightly chewy little cakes at home using simple ingredients and an ordinary non-stick pan. Perfect for an afternoon snack or a small party treat, ขนมเรไรน้ำตาลโตนด highlights the warm caramel notes of palm sugar and the creaminess of coconut.

Ingredients for ขนมเรไรน้ำตาลโตนด

• 150 g (1 1/4 cups) rice flour
• 50 g (1/3 cup) tapioca starch (or tapioca flour)
• 2 large eggs
• 400 ml (1 2/3 cups) coconut milk (shake the can before measuring)
• 100 g (about 1/2 cup) palm sugar (น้ำตาลโตนด), grated or chopped
• 50 ml (3 tbsp) water (to dissolve the palm sugar)
• 1/4 teaspoon fine salt
• 1/2 teaspoon pandan extract or 2 pandan leaves tied in a knot (optional, for aroma and faint green color)
• 2 tablespoons vegetable oil (for cooking)
• Toasted shredded coconut or sesame seeds for garnish (optional)

Instructions for ขนมเรไรน้ำตาลโตนด

1. Make the palm sugar syrup: In a small saucepan, combine the grated palm sugar with 50 ml water. Warm over low heat, stirring until the sugar dissolves. Strain to remove impurities and set aside to cool slightly.
2. If using pandan leaves: gently bruise and simmer them in the coconut milk for 5 minutes, then remove leaves. If using pandan extract, add it later with the wet ingredients.
3. Whisk the eggs lightly in a mixing bowl. Add the coconut milk (cooled if you used pandan leaves), salt, and pandan extract if using.
4. Slowly add the rice flour and tapioca starch to the wet mixture, whisking continuously to avoid lumps. The batter should be pourable but slightly thick—similar to heavy cream. If too thick, add a tablespoon of water or coconut milk; if too thin, add a little more rice flour.
5. Stir in about half of the palm sugar syrup into the batter, tasting as you go. Reserve the rest of the syrup to drizzle when serving. The batter should be pleasantly sweet but not overpowering.
6. Let the batter rest for 10–15 minutes at room temperature. This helps the flours hydrate and improves texture.
7. Heat a non-stick skillet or griddle over low–medium heat. Lightly brush a thin layer of oil across the surface. For small cakes (traditional size), use about 1 tablespoon of batter per cake; for larger cakes use 1–2 tablespoons.
8. Pour small rounds of batter onto the pan, spacing them so they don’t touch. Cover the pan with a lid for 1–2 minutes to help the tops set from steam, then remove the lid and cook for another 1–2 minutes until edges are set and bottoms are lightly golden. Flip quickly if you prefer both sides cooked, or cook only on one side for a softer top.
9. Transfer cooked ขนมเรไรน้ำตาลโตนด to a plate. Work in batches, keeping finished cakes warm in a low oven (about 80–90°C / 175–200°F) covered with foil if desired.
10. To serve: drizzle additional palm sugar syrup over the cakes and sprinkle with toasted shredded coconut or sesame seeds. Serve warm or at room temperature.

Cooking Tips for ขนมเรไรน้ำตาลโตนด

– Temperature control: Cook on low–medium heat to prevent burning and to allow the center to set without over-browning the bottoms.

– Batter consistency: Aim for a batter that pours slowly. If your cakes turn out gummy, the batter may be too wet; add a little more rice flour. If they’re too dense, thin the batter slightly with coconut milk.

– Sweetness: Palm sugar varies in sweetness and intensity. Add syrup gradually and taste the batter so you can balance sweetness to your preference.

– Pan choice: A good non-stick pan or a well-seasoned cast-iron griddle gives best results. Lightly oil between batches to prevent sticking.

– Make ahead: You can prepare the batter a few hours ahead and refrigerate (cover tightly). Bring it back to room temperature and stir before cooking.

Nutritional Information for ขนมเรไรน้ำตาลโตนด (Approximate)

Servings: makes about 20 small cakes (serving size: 4 small cakes)

Per serving (approximate): Calories 180 kcal • Fat 9 g • Carbohydrates 24 g • Sugars 12 g • Protein 3 g • Fiber <1 g

Note: These values are estimates. Exact nutrition depends on portion size, the exact coconut milk used (full-fat vs light), and the amount of palm sugar added. For lower calories, use light coconut milk and reduce the palm sugar.

Conclusion: Enjoy ขนมเรไรน้ำตาลโตนด at Home

ขนมเรไรน้ำตาลโตนด is a delightful, easy-to-make Thai treat that brings the warm flavor of น้ำตาลโตนด (palm sugar) and creamy coconut to your kitchen. With a simple batter, a few cooking tips, and a warm drizzle of palm sugar syrup, you can recreate this traditional dessert at home. Try making a batch this weekend—these tender little cakes are perfect for sharing and will introduce your friends to a beloved Thai flavor.