Thai Coconut Rice Custard Recipe | Kanom Tuay

Name: Thai Coconut Rice Custard Recipe | Kanom Tuay
Ingredients: 1 cup. rice flour; 2 tbsp. arrowroot flour; 400 g. coconut milk; 120 g. Butterfly pea extract (Pandan leaf extract-Green is the most common colour); 150 g. palm sugar; 400 g. coconut cream; 6 tbsp. rice flour; ½ tsp. salt

lionbrand.com.au

Delightful Thai Coconut Rice Custard | Kanom Tuay. A sweet palm sugar bottom contrasts with salty creamy coconut top, using butterfly pea flowers for a unique blue-purple hue. Easy to make at home!

View full recipe on lionbrand.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lionbrand.com.au.

Share this recipe:

Cooking tools:

Saucepan
Fine-mesh sieve
Mixing bowl

Ingredients

1 cup. rice flour
2 tbsp. arrowroot flour
400 g. coconut milk
120 g. Butterfly pea extract (Pandan leaf extract-Green is the most common colour)
150 g. palm sugar
400 g. coconut cream
6 tbsp. rice flour
½ tsp. salt