Khanom Puto a Steamed Sweet Savory Coconut Muffin
Delight your taste buds with *Khanom Puto*, a steamed sweet-savory coconut muffin that beautifully blends tradition with tropical indulgence. Made with fragrant rice flour and rich coconut milk, these light and fluffy muffins are naturally gluten-free and perfect for those seeking a unique and comforting treat. The batter is gently infused with vanilla for a hint of warmth, while optional toppings like grated cheese and salted egg slices add a savory twist to the delicate sweetness. Steamed to perfection in banana leaf-lined molds, these muffins carry a subtle, earthy aroma that enhances their allure. With a prep time of just 20 minutes, they’re an excellent choice for sharing at gatherings or savoring alongside a hot cup of coffee or tea. Bring a touch of Southeast Asian charm to your table with this irresistible recipe.
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Recipe Information
Ingredients
- 2 cups Rice flour
- 1.5 cups Coconut milk
- 0.75 cups White granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Grated cheese (optional)
- 3 pieces Salted egg slices (optional)
- 3 sheets Banana leaves or parchment paper (for lining)
Instructions
Cut banana leaves or parchment paper into small circles to line the muffin molds or ramekins. Lightly grease the liners to prevent sticking.
In a mixing bowl, sift together rice flour, sugar, baking powder, and salt. Mix the dry ingredients thoroughly.
In another mixing bowl, whisk together the coconut milk, egg, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking gently to avoid lumps. Mix until you get a smooth, pourable batter.
Prepare a steamer by boiling water over medium heat, ensuring there's enough water to generate steady steam.
Pour the batter into the lined muffin molds or ramekins, filling them about 3/4 full.
If desired, top each muffin with a small amount of grated cheese or a slice of salted egg for an extra layer of flavor.
Place the molds or ramekins into the steamer and cover the lid with a clean kitchen towel to catch any condensation. Steam for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Carefully remove the molds from the steamer and allow the muffins to cool slightly before removing them from the molds.
Serve warm and enjoy these soft, sweet, and savory coconut muffins with your favorite tea or coffee!
Nutrition Facts
Calories |
2465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 5932 mg | 258% | |
| Total Carbohydrate | 440.1 g | 160% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 175.9 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 632 mg | 49% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
