This Thai Pandan Coconut Milk Custard was one of my favourites dessert as a child. But to be fair, most of the traditional Thai desserts are anyway. It has a sweet base custard with the exotic pandan aroma and the palm sugar topped with salted coconut cream topping. The salted coconut cream topping balanced out the sweetness of the custard very well.
If you can’t find palm sugar, you can use coconut sugar, which taste great too. But, if both are hard t find where you live, your everyday granulated sugar will work just fine.
This dessert is vegan, lactose & gluten free !
Ingredients
For the custard
- 55 g Rice Flour
- 30 g Arrowroot starch
- 220g Palm Sugar
- 60 ml Coconut Milk
- 60 ml Water
- 60 ml Pandan Leaves Water
For the coconut cream topping
- 180 ml Coconut Milk
- 30 g Rice Flour
- 1 tsp Salt
Directions
- Preheat the ceramic cups or bowls in a steamer.
- Mix the ingredients for the custard together gently until all the sugars dissolved, make sure not to incorporate any air into the mixture.
- Pour the custard mixture into the preheated cups 2/3 of the way.
- Steam for 7 minutes.
- Gently mix the ingredients for the coconut cream topping together in a small size bowl. Make sure there are no air bubbles.
- Pour in the coconut cream topping into the cups with the custard.
- Steam for another 5 minutes.
- Take out the cups, leave on a cooling rack until completly cooled down. (about 30 minutes) Then, ENJOY !