Thai Sticky Pudding Kanom Nam Tan
Indulge in the rich, authentic flavors of *Thai Sticky Pudding Kanom Nam Tan*, a traditional Thai dessert that combines the caramel-like sweetness of palm sugar with the creamy richness of coconut milk. This steamed delicacy achieves its signature silky texture from a blend of rice flour and tapioca flour, while a touch of salt enhances the natural sweetness for a perfectly balanced flavor. Quick to prepare and steamed to perfection in just 25 minutes, this gluten-free treat is as easy to make as it is rewarding to eat. Served warm or at room temperature, the puddings are optionally garnished with fresh grated coconut for added texture and a burst of tropical flavor. Perfect for dinner parties or a sweet snack with tea, this Southeast Asian dessert is a must-try for fans of Thai cuisine or anyone looking to explore new culinary delights!
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Recipe Information
Ingredients
- 200 grams Palm sugar
- 250 ml Coconut milk
- 150 grams Rice flour
- 50 grams Tapioca flour
- 1 teaspoon Salt
- 50 grams Grated fresh coconut (optional, for garnish)
Instructions
Prepare the steaming setup by bringing a steamer to a boil and making sure to have small bowls or molds ready for the pudding.
In a saucepan, heat the palm sugar with 100 ml of coconut milk over low heat, stirring until the sugar has completely dissolved. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine the rice flour, tapioca flour, and salt.
Gradually add the cooled palm sugar mixture and the remaining coconut milk into the dry ingredients. Stir well to create a smooth batter with no lumps.
Strain the batter through a fine sieve to ensure a consistent, silky texture.
Pour the batter into small bowls or molds, filling each about three-quarters full to allow room for expansion during steaming.
Place the molds into the preheated steamer, cover with the lid, and steam over medium heat for 20-25 minutes, or until the puddings are set and firm. You can check by inserting a toothpick; it should come out clean.
Once cooked, remove the molds from the steamer and allow the puddings to cool at room temperature for 10 minutes.
Optionally, garnish with freshly grated coconut before serving. Serve warm or at room temperature as a delightful dessert.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 398.9 g | 145% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 225.8 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3252 mg | 69% | |
*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.
