Sticky Pudding

Name: Sticky Pudding (Kanom Nam Tan)
Cuisine: Thailand
Ingredients: 100 g (1 cup/4 oz) rice flour; 2 tablespoons tapioca flour; 1 teaspoon salt; 500 g (2 cups/1 lb) palm sugar; 2 pandanus leaves; 100 g (1 cup/4 oz) freshly grated coconut; 125 mL (½ cup/4 fl oz) coconut cream

Kanom Nam Tan

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

A VERY FILLING DESSERT, this is typical of the sweet snacks available from the street hawkers that abound in Thailand. Should the mixture clump while cooking, just remove the pandanus leaves, whirl the mixture in the food processor and then return to the pot with the pandanus leaves.

Ingredients

100 g (1 cup/4 oz) rice flour
2

Asia
Thailand
Snack
Dessert
Vegan
South East Asia

Method

Sieve the flours and salt into a bowl, then whisk in the cream and sugar. Strain into a medium pot and add the pandanus leaves. Cook over a medium heat, stirring constantly to prevent the mixture from sticking, for 15-20 minutes, or until the taste is neither floury nor grainy. Pour the mixture into a tray, smooth it out and allow to cool.

Cut into 1.5 cm (½ in) cubes and serve either b