Khanom thuai

Praew’s selected khanom thuai is a two-layer coconut pudding steamed in small ceramic cups. A sweet golden base sits beneath a creamy, lightly salty white layer, allowing both flavours to meet in one spoonful.

The cups are warmed in the steamer before filling. Coconut sugar is pressed with water and optional pandan leaves, then coconut milk is worked in and the mixture is whisked through rice flour and tapioca starch.

Straining smooths the base before a spoonful enters each warmed cup. This first layer steams while the second mixture is prepared separately.

The top combines rice flour and salt with its own portions of water and coconut milk. After straining, it is gently spooned over the set base and steamed until the layers hold their shape.

The whole pudding cools completely before serving and can be enjoyed at room temperature or chilled. The selected golden-and-white version stays distinct from the coloured pandan, pumpkin and butterfly-pea variations described by the author.