Journey with us to the heart of Thailand, where culinary traditions whisper tales of ancient flavors. Discover the captivating Black Khanom Pia Pun, a unique coconut rice cake shrouded in mystery and steeped in history. This isn't your average dessert; its deep black hue, derived from natural ingredients, hints at a rich heritage and a flavor profile that's both subtly sweet and undeniably captivating. The recipe, passed down through generations, uses simple yet exquisite ingredients, creating a texture that's both chewy and delicate. Its intriguing appearance and delicious taste make it a perfect treat to share or savor on your own.
This ancient recipe, once a guarded secret, is now ready to be revealed. Prepare to be enchanted as we guide you through each step of creating your own batch of Black Khanom Pia Pun, unlocking the secrets to this extraordinary Thai confection. Let's delve into the detailed instructions and bring this timeless treat to life in your kitchen.
Tools Needed
- Grater
- Sieve (2-layer recommended)
- Teflon pan
- Wooden spatula
- 10x10 tray
Ingredients
- Young coconut
- Salt: a pinch
- Coconut husks
- Water
- Rice flour
- Tapioca flour
- Coconut sugar (or palm sugar)
- Lime: 1 tablespoon per 1 liter of water
- Water for soaking coconut husks
Step-by-Step Instructions
Step 1. Preparing the Black Coconut Base
- Grate the young coconut.
- Add a pinch of salt and mix until the coconut is salty.
- Burn the coconut husks until black. Soak them in water and knead.
- Filter the soaked coconut husks using a sieve or thin cloth (admin uses a 2-layer sieve twice).
- Add clear lime water (from soaking the burnt husks) gradually while stirring.
Step 2. Mixing and Cooking the Batter
- Mix rice flour, tapioca flour, and coconut sugar.
- Gradually add the black coconut water (from the filtered husks) to the flour mixture, mixing continuously with your hands.
- Prepare a Teflon pan. Filter the flour mixture through a sieve.
- Cook the mixture over very low heat, stirring constantly until it thickens into a solid mass (about 1 hour).
- Gradually add more clear lime water (about 1200-1500ml) while continuing to stir.
Step 3. Setting and Cooling the Cake
- Pour the mixture into a 10x10 tray and smooth the surface.
- Let it cool and solidify for 2-3 hours.
Step 4. Serving the Khanom Pia Pun
- Cut into rectangular pieces.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- Steaming the coconut helps prevent spoilage.
- Use a wooden spatula for stirring.
- The Khanom Pia Pun is ready when a stick lifted from the mixture remains coated and doesn't drip.
- If the Khanom Pia Pun isn't firm after 2-3 hours of cooling, it means the flour mixture wasn't stirred enough.
Nutrition
- N/A
FAQs
1. What makes the Khanom Pia Pun black?
The black color comes from black glutinous rice, giving it its unique and beautiful appearance.
2. Can I substitute ingredients?
While substitutions are possible, using the traditional ingredients will yield the best flavor and texture. Experiment cautiously!
3. How long does Black Khanom Pia Pun last?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
So, there you have it – your very own batch of authentic Black Khanom Pia Pun. Enjoy the rich flavors and the satisfaction of recreating this ancient Thai treasure. Share this delicious piece of history with friends and family, and savor the sweet taste of tradition.