| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 30 minutes | 1 place |
ingredient
- Coconut Sugar Cup Cakes
- The dessert itself
- 250 grams of coconut milk, Amphawa
- Coconut milk dessert
- 50 grams of rice flour
- 15 grams of green bean flour
- Pandanus Cup Cake
- The dessert itself
- 200 grams of coconut milk, Amphawa
- 50 grams of rice flour
- 15 grams of green bean flour
- 20 grams of tapioca flour
- 112 grams coconut sugar
- 50 grams pandan leaves
- 80 grams of water
- 2 grams of salt
- Coconut milk dessert
- 200 grams of coconut milk, Amphawa
- 20 grams of rice flour
- 20 grams of white sugar
- 2 grams of salt
- 200 grams of coconut milk, Amphawa
- 20 grams of tapioca flour
- 112 grams coconut sugar
- 2 grams of salt
- 20 grams of rice flour
- 20 grams of white sugar
- 2 grams of salt
Preparation
Coconut Sugar Cup Cakes
Making cup cakes
Make coconut milk face
Making cup cakes
- Make coconut syrup by mixing coconut milk and palm sugar until well dissolved.
- Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while.
- Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes.
Make coconut milk face
- Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved.
How to steam dessert
- Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds.
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Pandanus Cup Cake
Making cup cakes
Make coconut milk face
- Cut pandan leaves into sections, then blend with 80 grams of water. Then filter the pandan water and use 50 grams.
- Make coconut syrup by mixing coconut milk and palm sugar until well dissolved.
- Put rice flour, tapioca flour and mung bean flour in the same mixing bowl. Then gradually pour in the coconut syrup. Once the dough is kneaded into a ball, knead for a while.
- Then gradually pour in the remaining coconut milk mixture and knead until the dough dissolves and becomes a single texture. Let it rest for at least 30 minutes.
Make coconut milk face
- Mix rice flour, sugar, and salt together. Pour in coconut milk and mix until dissolved.
- How to steam dessert
Steam the cups in a steamer for 5 minutes until the cups are hot. Scoop 1 tablespoon (18 grams) of batter into the molds. Steam for 15 minutes, then scoop the coconut cream topping into the cups until full. Steam over high heat for another 15 minutes until the dessert is cooked. Remove from heat and let cool before removing from the molds.
