Khanom Pung

Khanom Pung is a delightful Thai steamed rice flour cake, known for its light texture and subtle sweetness. Topped with a rich coconut cream, it offers a perfect balance of flavors, making it a beloved snack in Thailand.

Ingredients

• Rice flour - 100 grams
• Coconut milk - 150 milliliters
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Baking powder - 1/2 teaspoon
• Pandan juice - 2 tablespoons
• Coconut cream - 50 milliliters
• Topping (optional) - toasted sesame seeds or shredded coconut

Steps

1. In a mixing bowl, combine rice flour, sugar, salt, and baking powder.
2. Gradually add coconut milk to the dry ingredients, stirring until you achieve a smooth batter.
3. Divide the batter into two bowls; mix pandan juice into one bowl for color.
4. Prepare a steamer and heat water until boiling. Grease small cups or molds with a little oil.
5. Pour the white batter into the cups, filling them halfway, then add the pandan batter on top.
6. Cover the cups with a clean cloth to prevent water from dripping onto the batter, and steam for about 15 minutes.
7. In a small saucepan, heat coconut cream with a pinch of salt until warm but not boiling.
8. Once the cakes are done, remove them from the steamer and let them cool slightly.
9. Top each cake with a spoonful of warm coconut cream and sprinkle with toasted sesame seeds or shredded coconut if desired.
10. Serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Low in cholesterol, making it heart-friendly.
• Contains coconut, which may provide healthy fats.

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