Sticky rice cake or Thai called "Khanom Thuay" There's nothing quite like the taste and texture of glutinous rice cakes - wonderfully sticky, chewy, and oozing with a mildly sweet flavor. This recipe extremely delicious a fun and easy dessert to make - your kids will want to help too.
- 2 cups of rice flour
- 1 cup of sugar
- 2 cans of coconut milk (16 oz each)
- 1 teaspoon of salt
- Save two tablespoons of the flour and mix the rest with water, 1/2 can of coconut milk, and some water to make medium-blended mixture.
- Also mix the rest of the coconut milk (1 1/2 cans) with salt and the two table spoons of rice flour. Pour the first mixture in small cups (about 1 inch diameter). Make sure to leave about 1/4 of the cup for the topping.
- Steam the cupped mixture for about ten minutes before adding the topping mixture.
- Continue steaming the cups for another 10 minutes.
- Take the steamer our of the heat and let it cool down to room temperature.
- When serving, use a small and thin spatula to take out the dessert. From the side, there are two layers of the cup-shaped dessert. The "body" should have a dull white color while its topping should be whiter. The "body" tastes sweet as constrasted with the topping , which is salty.