Young coconut khanom kheng, a delightful Thai dessert, traditionally requires banana leaves for steaming, but this recipe simplifies the process, allowing you to enjoy this chewy, coconutty treat without the fuss. This unique dessert boasts a delicate balance of sweetness and subtle coconut flavor, offering a refreshing alternative to heavier sweets. The texture is wonderfully chewy, almost bouncy, resulting in a truly satisfying experience. Imagine the creamy sweetness of young coconut perfectly complementing the delicate chewiness of this traditional Thai dessert.
This recipe streamlines the traditional method, eliminating the need for banana leaves while preserving the authentic taste and texture. Get ready to experience the joy of making this irresistible treat in your own kitchen! For a step-by-step guide on how to make this delicious dessert, let's dive into the simple instructions below.
Tools Needed
- silicone molds (5cm)
- sieve
- pot
- steamer
Ingredients
Step-by-Step Instructions
Step 1. Prepare and Color the Dough
- Combine glutinous rice flour, sugar, and salt. Mix well.
- Gradually add clean water while kneading the dough until the flour and sugar are well dissolved. Knead for 2-3 minutes until smooth and soft.
- Sieve the dough to remove any lumps.
- Divide the dough into 3 equal portions. Add green food coloring (from apple), purple, and pink to each portion respectively. Adjust the intensity of the color as desired.
- Add young coconut meat to the dough. Mix well.
Step 2. Fill and Steam the Molds
- Grease 5cm silicone molds with a thin layer of vegetable oil to prevent sticking.
- Fill each mold with the colored dough, alternating colors. You should get 6 pieces of each color, for a total of 18 pieces.
- Steam the Khanom Kheng over medium heat for 25 minutes. Keep the lid slightly ajar to release steam.
Step 3. Cool and Demold
- Turn off the heat and let the Khanom Kheng cool completely.
- Once cooled, remove the Khanom Kheng from the molds.
Read more: Crispy Thai Corn Fritters: Easy Party Snack Recipe
Tips
- This recipe does not require banana leaves; other molds can be used instead.
- Adjust the amount of young coconut meat and food coloring to your preference.
Nutrition
- N/A
FAQs
1. Can I use regular coconut milk instead of young coconut water and flesh?
While you can try, the flavor and texture won't be quite the same. Young coconut provides a unique sweetness and creaminess that's hard to replicate.
2. How can I tell if my khanom kheng is cooked?
The khanom kheng should be firm and spring back slightly when touched. A toothpick inserted into the center should come out clean.
3. What can I do if my khanom kheng is too sticky?
Add a little bit more tapioca flour, one tablespoon at a time, until you reach the desired consistency. Mix well after each addition.
Enjoy your freshly made, chewy young coconut khanom kheng! This simplified recipe allows you to savor the authentic flavors of Thailand without the traditional complexities. Share this delicious treat with friends and family, and impress them with your newfound culinary skills.