Khanom Kheng, also known as Chewy Soft Coconut & Ginkgo Nut Cakes, are delightful Thai desserts offering a unique textural experience. These bite-sized treats boast a wonderfully soft and chewy interior, a subtle sweetness, and a delightful interplay of coconut and ginkgo nut flavors. The fragrant aroma alone is enough to transport you to a bustling Thai market, promising a taste of authentic Southeast Asian culinary heritage. Their delicate nature makes them perfect for afternoon tea or a light, sweet treat after a meal. The seemingly simple ingredients combine to create a complex and satisfying flavor profile, a testament to the artistry of Thai cuisine.
This recipe will guide you through the process of making these exquisite cakes from scratch, ensuring a perfect balance of texture and taste in each bite. We'll break down each step, from preparing the coconut mixture to achieving that signature chewy consistency, ensuring even a novice baker can create these beautiful and delicious Khanom Kheng. Prepare to be amazed by how simple it is to recreate this charming Thai treasure in your own kitchen.
Tools Needed
- Mixing bowl
- Steamer
- Cups
- Chopsticks
Ingredients
- Glutinous rice flour: 300 grams
- Coconut sugar: 250 grams
- Water: 240 ml
- Young coconut meat: 1 young coconut
- Boiled ginkgo nuts: 4-5 pieces per cake
- Red food coloring
Step-by-Step Instructions
Step 1. Prepare the Batter
- Mix the flour and sugar. Pour glutinous rice flour and coconut sugar into a mixing bowl.
- Gradually add water, alternating with kneading the dough until the sugar is well dissolved. (Water can be replaced with coconut milk)
- Add young coconut meat (reserve half for garnish) and mix well. Let the dough rest for 10 minutes.



Step 2. Fill and Garnish the Molds
- Scoop about 3/4 of the batter into prepared cups, leaving space for ginkgo nuts.
- Add young coconut meat and ginkgo nuts to each cup as garnish.


Step 3. Steam the Cakes
- Steam the cakes in a boiling water bath for 30 minutes.

Step 4. Cool and Decorate
- Once cooked, let it cool slightly. Apply red dots using a chopstick for decoration.

Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- For chewy and soft boiled ginkgo nuts, refer to a separate video tutorial.
- Red dots symbolize good fortune.
Nutrition
- Calories: approximately 600-700
- Fat: 20-25g
- Carbs: 110-120g
- Protein: 5-7g
FAQs
1. Can I substitute the ginkgo nuts with something else?
While ginkgo nuts provide a unique flavor and texture, you can try substituting them with macadamia nuts, pecans, or even roasted peanuts for a similar crunch.
2. How can I ensure my Khanom Kheng are chewy?
The key to chewy Khanom Kheng is using fresh, high-quality coconut and not overbaking them. Ensure the batter is the right consistency and bake until just set.
3. How long can I store the Khanom Kheng?
Store leftover Khanom Kheng in an airtight container at room temperature for up to 3 days. They'll stay softest if covered to prevent them from drying out.
Making Khanom Kheng is a rewarding experience, bringing the vibrant flavors of Thailand to your kitchen. With a little patience and attention to detail, you can create these delightful treats and impress your friends and family. Enjoy the chewy texture and delightful taste of your homemade Chewy Soft Coconut & Ginkgo Nut Cakes!