Desserts > Cake > Coconut Cakes > Thai Coconut Cakes

Khanom Khai Look Choop (Coconut Custard Cake) Recipe

Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup sugar
- 1/4 cup coconut milk
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/4 tsp salt
- 1/2 tsp baking powder
- 4 eggs
- 1/2 cup grated coconut
- 1/2 cup palm sugar
- 1/4 cup water
- Food coloring (optional)

Special equipment needed:
- Steamer
- Small cake molds or muffin tins

Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour, sugar, coconut milk, water, vegetable oil, salt, baking powder, and eggs. Mix well until smooth.
b. Grease the cake molds or muffin tins with vegetable oil.
c. Pour the batter into the molds or tins, filling them up to 3/4 full.
d. Steam the cakes for 15-20 minutes or until a toothpick inserted in the center comes out clean.
e. While the cakes are steaming, make the coconut custard filling. In a saucepan, combine grated coconut, palm sugar, and water. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown. Remove from heat and let cool.
f. Once the cakes are done, remove them from the molds or tins and let cool.
g. To assemble, take a small amount of the coconut custard filling and shape it into an egg-like shape. Repeat until all the filling is used up.
h. Place the coconut custard eggs on top of the cakes.
i. If desired, add food coloring to the remaining coconut custard filling and shape it into small flowers or leaves. Place them on top of the coconut custard eggs for decoration.

Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Steamer temperature: Medium-high heat
Serving size:
Makes 12 small cakes

Nutritional information:
Calories per serving: 200
Total fat: 9g
Saturated fat: 5g
Cholesterol: 70mg
Sodium: 100mg
Total carbohydrate: 28g
Dietary fiber: 1g
Total sugars: 16g
Protein: 3g

Substitutions for ingredients:
- Regular rice flour can be used instead of glutinous rice flour, but the texture will be different.
- White sugar can be used instead of palm sugar, but the flavor will be different.
- Almond milk or soy milk can be used instead of coconut milk, but the flavor will be different.

- Add pandan extract to the batter for a green color and flavor.
- Use different food coloring for the coconut custard filling for a more colorful presentation.
- Add chopped nuts or dried fruit to the batter for added texture.

Tips and tricks:
- Make sure the batter is well-mixed to avoid lumps.
- Grease the cake molds or muffin tins well to prevent sticking.
- Let the cakes cool before removing them from the molds or tins to prevent them from breaking.
- Use a small spoon or melon baller to shape the coconut custard filling into eggs.

Storage instructions:
Store the cakes in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Steam the cakes for a few minutes to warm them up before serving.

Presentation ideas:
Arrange the cakes on a platter and decorate with fresh flowers or leaves for a beautiful presentation.

Fresh flowers or leaves, chopped nuts, or dried fruit can be used as garnishes.

Serve with hot tea or coffee for a delicious snack or dessert.

Suggested side dishes:
Fresh fruit or a fruit salad would be a refreshing side dish.

Troubleshooting advice:
If the cakes are too dry, add a little more coconut milk to the batter. If the coconut custard filling is too runny, cook it for a little longer until it thickens.

Food safety advice:
Make sure to cook the cakes and filling thoroughly to avoid any foodborne illnesses.

Food history:
Khanom Khai Look Choop is a traditional Thai dessert that is often served during special occasions and festivals.

Flavor profiles:
This dessert is sweet and coconutty with a soft and chewy texture.

Serving suggestions:
Serve the cakes on a platter with the coconut custard eggs on top for a beautiful presentation.

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Region: Thai

Taste: Sweet, Creamy, Coconutty, Custardy