Step 1

First, dissolve the palm sugar and mix it with 300ml of coconut milk, 2 ½ tablespoon of rice flour and ¼ teaspoon of pandan essence in a bowl until smooth and sieve into a bowl.

Step 2

Mix the other 300ml of coconut milk with 2 ½ tablespoon rice flour and a pinch of salt until smooth. You can add the salt to your desired taste for the top layer but we recommend no more than ¼ teaspoon. Sieve this mixture into a separate bowl.

Step 3

Next in a steamer, heat up small cups for a few minutes. Then pour in the first, sweet mixture ¾ full in each cup. Steam the sweet coconut mixture for roughly 15 minutes to set.

Step 4

Next, carefully pour the remaining salty coconut milk mixture into the remaining ¼ of the small cups. Cover and steam for a further 20 minutes.

Step 5

Once finished, set the Khanom Thuai aside to cool and serve at room temperature.