Khanom Thuay, also known as Thai Coconut Custard, is a delightful two-layer dessert with a sweet bottom layer and a salty, creamy top layer. This steamed custard dessert is a beloved Thai street food, often enjoyed in small cups, making it perfect for snacking. Traditionally, it’s made with rice flour and palm sugar, but we’ve included a keto-friendly version using almond flour and erythritol to satisfy those on a low-carb diet. You can find Khanom Thuay at local markets and street vendors in Thailand for around 10-20 baht per piece ($0.30-$0.60), with a must-try rating of 4.7 out of 5.
Origin and Inspiration
Khanom Thuay has long been a favorite in Thailand, often served during festivals and as a light dessert or snack. Its creamy texture and the perfect balance of sweet and salty flavors make it a unique Thai treat. The traditional recipe uses rice flour and palm sugar, while the keto version substitutes these with almond flour and erythritol to create a lower-carb option. Similar to desserts like Puto in the Philippines or Kuih Seri Muka in Malaysia, Khanom Thuay’s soft, custard-like texture is what sets it apart.
Nutrition Info (Per Serving)
Traditional Version
Calories: 220kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 9g | Cholesterol: 0mg | Sodium: 50mg | Potassium: 80mg | Fiber: 1g | Sugar: 25g
Keto Version
Calories: 180kcal | Carbohydrates: 5g | Protein: 3g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 60mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g
Ingredients (2 Servings)
Shared Ingredients:
• 3 ¼ tbsp (just under ¼ cup) coconut milk (for the bottom layer)
• 3 ¼ tbsp (just under ¼ cup) coconut cream (for the top layer)
• ¼ tsp salt (for the top layer)
Traditional Version (Bottom Layer):
• 2 tbsp rice flour
• 1 tbsp tapioca flour (added to enhance chewiness and create a more authentic texture)
• 3 ¼ tbsp (just under ¼ cup) palm sugar
• 3 ¼ tbsp (just under ¼ cup) water
Keto Version (Bottom Layer):
• 2 tbsp almond flour
• 1 tbsp psyllium husk (used to mimic the binding and texture properties of rice flour)
• 1 ½ tbsp erythritol
• 3 ¼ tbsp (just under ¼ cup) water
Shared Ingredients for the Top Layer:
• 3 ¼ tbsp (just under ¼ cup) coconut cream (provides a rich, creamy texture for both versions)
• 1 ½ tsp rice flour (or almond flour for keto version)
• ¼ tsp salt (for balancing the flavor of the top layer)
Instructions
1. Prepare the Steamer:
• Set up a steamer with enough water and bring it to a boil. Place small cups (ceramic or stainless steel) in the steamer to preheat.
2. Make the Bottom Layer:
• Traditional Version: In a saucepan, combine rice flour, tapioca flour, coconut milk, water, and palm sugar. Stir the mixture over low heat until the sugar dissolves. Remove from heat and strain to remove any lumps. The addition of tapioca flour gives the bottom layer a slightly chewy texture that enhances the overall mouthfeel, making it closer to the authentic version you’ll find in Thai markets.
• Keto Version: Mix almond flour, psyllium husk, coconut milk, water, and erythritol. Stir the mixture until well combined. Psyllium husk mimics the binding properties of rice flour, giving the keto version a similar texture without the carbs.
• Pour the bottom layer mixture into the pre-heated cups, filling each about halfway. Steam for about 10 minutes, or until the bottom layer is set.
3. Make the Top Layer:
• In a bowl, mix the coconut cream, rice flour (or almond flour for keto version), and salt. Stir well.
• Pour this mixture over the set bottom layer in the cups, filling them to the top. Steam for another 5-7 minutes, or until the top layer is firm.
4. Cool and Serve:
• Allow the Khanom Thuay to cool slightly before serving. Enjoy them warm or at room temperature for the best texture.
What Does It Pair Well With?
• Traditional Pairing: Pair Khanom Thuay with Thai iced tea for a refreshing, complementary drink.
• Keto Pairing: Enjoy the keto version with unsweetened herbal tea or coconut water to enhance the coconut flavor.
What is the Shelf Life?
Khanom Thuay is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
Freezing: Not recommended, as the texture may change upon thawing.
Alternative Cooking Methods
• Microwave: For a faster option, microwave individual portions for 1-2 minutes in silicone molds. Ensure the custard is set by touch before serving.
• Oven: If you don’t have a steamer, bake the dessert in a water bath at 325°F (160°C) for 20-25 minutes, checking for doneness.
Conclusion: Traditional and Keto Versions
Khanom Thuay offers a rich, creamy dessert experience, whether you choose the traditional version with rice and tapioca flour or the keto version with almond flour and psyllium husk. The addition of tapioca in the traditional version adds a pleasant chewiness, enhancing the texture and making it closer to the authentic Thai street food experience. The keto version retains the rich coconut flavor while keeping carbs low, making it perfect for those following a low-carb diet. Both versions provide a satisfying, balanced dessert that’s easy to enjoy at home!