Steamed Coconut Cake (ขนมเข่ง)

Introduction

Steamed Coconut Cake, known as ขนมเข่ง, is a beloved Thai dessert that embodies the essence of traditional flavors and cheerful celebrations. With its moist texture and the enticing aroma of coconut, this treat is commonly found in Thai markets and restaurants, often cherished for its unique balance of sweetness. Typically priced between 30-100 baht ($1-$3), you can savor this delight at local favorites like Bangrak Market in Bangkok or Chiang Mai’s night bazaar. What makes this dish even more enticing is the possibility to indulge with a keto-friendly version of this classic. Enjoying the traditional Steamed Coconut Cake alongside its keto counterpart means you can relish the rich flavors without the guilt, making it the perfect dessert for anyone!

Origin and Inspiration

Coconut cake has its roots deeply embedded in Thai culture, often associated with festive occasions and family gatherings. Traditionally, this dish is formed with a base of rice flour and coconut milk, imparting a soft, delicate texture akin to a cloud of flavor melting in your mouth. Much like similar steamed cakes found in regions such as the Philippines (puto) and Vietnam (bánh bèo), each version holds a special place in its respective culinary landscape.

In a keto adaptation, we substitute traditional rice flour with innovative ingredients that maintain the cake’s moistness and flavor. Imagine the rich aroma of freshly grated coconut filling the air while your cake steams—now with fewer carbs, you can enjoy a slice without worry. This is not just a swap; it’s a transformation that respects the original’s essence and flavor profile, creating a delightful keto version of Steamed Coconut Cake.

Nutrition Info (Per Serving)

Traditional Version

Calories: 182 kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 32mg | Potassium: 65mg | Fiber: 1g | Sugar: 10g

Keto Version

Calories: 138 kcal | Carbohydrates: 5g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 25mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g

Ingredients (2 Servings)

Shared Ingredients:

• 1 cup coconut milk (full-fat)
• 1/4 cup shredded coconut (unsweetened)
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/2 cup erythritol (for keto) or sugar (for traditional)

Traditional Version:

• 1 cup rice flour
• 1/2 cup water

Keto Version:

• 1 cup almond flour
• 1/4 cup psyllium husk (for texture)
• 1/4 cup water (may need more for consistency)

Instructions

1. Prepare the Batter:

   • Traditional Version: In a mixing bowl, combine rice flour and sugar. Gradually add coconut milk and water, stirring until smooth. The mixture should feel silky and fragrant, reminiscent of a tropical paradise.
   • Keto Version: In a similar mixing bowl, mix almond flour, erythritol, and psyllium husk. Slowly incorporate coconut milk, along with additional water if necessary, observing how it takes on a creamy texture, bringing nostalgia with every whisk.

2. Cooking Method:

   • Prepare a steamer, ensuring you have boiling water ready. Line a mold with parchment paper and pour your batter into the mold, filling it halfway to allow room for rising.
   • Cover tightly with aluminum foil to trap moisture, then steam over simmering water for about 25-30 minutes. As you steam, the fragrant aroma wafts through your kitchen, infusing the air with sweet coconut joy.

3. Shaping/Final Assembly:

   • Once the cooking time is up, check for doneness by inserting a toothpick; it should come out clean. Allow the cake to cool slightly before unmolding. The texture should be pleasantly soft, a visual reminder of the beautiful coconut layers formed within.

4. Final Cooking and Serving:
   • Slice into squares or wedges, serving warm or at room temperature, each piece inviting you on a flavorful journey. Dust with extra shredded coconut for added flair, and watch how it glimmers.

What Does It Pair Well With?

• Traditional Pairings: Serve alongside a warm cup of Thai tea or coconut ice cream, harmonizing the rich flavors and creamy textures in delightful contrast.
• Keto-Friendly Pairings: Enjoy with a chilled sugar-free coconut drink or a zesty lime-based low-carb syrup that brightens the palate.

What is the Shelf Life?

Steamed Coconut Cake is best eaten fresh to appreciate its fluffy texture, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. You can freeze slices for up to a month; simply wrap them tightly in plastic wrap and then in foil. When ready to enjoy, reheat in the microwave or steam briefly to revive the original texture.

Alternative Cooking Methods

• Oven: Preheat your oven to 350°F (175°C). Pour the batter into a greased baking dish and bake for approximately 20-25 minutes until cooked through.
• Slow Cooker: Cover the slow cooker with a kitchen towel (to absorb condensation) and cook on low for 2-3 hours until set.

Conclusion: Traditional and Keto Versions

Steamed Coconut Cake (ขนมเข่ง) represents the beauty of simplicity in Thai desserts, whether you savor the traditional version that melts in your mouth or the keto version that leaves you guilt-free and satisfied. Each bite delivers a moment of bliss, where luscious coconut flavors meet delicate sweetness, creating a timeless culinary experience. No matter your dietary preference, this versatile dessert fits seamlessly into any meal, inviting you to savor the flavors of Thailand. Happy cooking!