Ingredients

  • 13 pieces
  • 100 g rice flour

  • 16 g arrow root starch

  • 100 g sugar

  • 320 g jasmine water

  • Natural coloring:

    red: beet root (make concentrated beet root juce by blending beet root with water and strain with cheese cloth)

  • green: pandan leaves (make concentrated pandan juice by blending pandan leaves with water and strain with cheese cloth)

  • yellow: turmeric (make concentrated turmeric juice through grating and strain with cheese cloth)

  • purple: butterfly pea flower (soak with warm water and strain, add a drop of lime juice to make purple color brighter)

  • Coconut topping:

    250 g coconut cream

  • 25 g rice flour

  • 4 g mung bean starch

  • 4 g salt

  • 12 g sugar

  • Garnish:

    edible flower

Kanom Nam Dok Mai (Steamed Flower Cake)
Recipe Courtesy of
Phol Tantasathien

Kanom Nam Dok Mai (Steamed Flower Cake)

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A traditional Thai sweet, colorful and flower scented dessert.
  • Medium
  • 45 min
  • 25 min
  • 15 min
  • 3 steps
  • 15 Ingredients
  • Medium
  • 3 steps
  • 15 Ingredients
  • 45 min
  • 25 min
  • 15 min

Directions

  1. Make batter

    • Make batter by mixing rice flour, arrow root starch, sugar and jasmine water together. Do not over mix.


  2. Steam

    • Arrange small ramekins in the steamer, put on high heat for 5 minutes.

    • Divide batter into 5 portions and add a drop of different color in each different portion.

    • Pour the batter into the ramekins, steam with high heat for 15 minutes. 

    • Cool down. 

    • Use a small spatula to lift the small cakes out of the ramekins.



  3. Make coconut topping

    • To make the topping, put all ingredients into a pot and stir with hand whisk. 

    • Put the pot on the stove and cook until the mixture thickens. 

    • Set aside to cool down.



Arrange and Serve

  • Put the topping mixture into piping bag along with piping nozzle no. 102. 

  • Pipe on top into flower form and garnish with edible flower on top.

  • Serve.

Arrange and Serve
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    Ingredients
    • 13 pieces
    • 100 g rice flour

    • 16 g arrow root starch

    • 100 g sugar

    • 320 g jasmine water

    • Natural coloring:

      red: beet root (make concentrated beet root juce by blending beet root with water and strain with cheese cloth)

    • green: pandan leaves (make concentrated pandan juice by blending pandan leaves with water and strain with cheese cloth)

    • yellow: turmeric (make concentrated turmeric juice through grating and strain with cheese cloth)

    • purple: butterfly pea flower (soak with warm water and strain, add a drop of lime juice to make purple color brighter)

    • Coconut topping:

      250 g coconut cream

    • 25 g rice flour

    • 4 g mung bean starch

    • 4 g salt

    • 12 g sugar

    • Garnish:

      edible flower

    Nutrition
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