Kanom Piak Poon (Thai Coconut and Pandan Pudding)
Kanom piak poon is a Thai pudding of coconut milk, rice flour and pandan, set into a firm, sliceable sweet. Fresh pandan juice gives it a grassy fragrance, and limewater is the old trick that helps the texture hold together. The real work is patience: about half an hour of steady stirring over low heat until the batter turns glossy. Cut into neat pieces and topped with grated coconut, it is worth the effort.
Instructions
Stir the rice flour and arrowroot into the limewater until no dry flour remains. Add the sugar, pandan juice, coconut milk and salt, and keep stirring until the sugar has dissolved.
Pour the mixture through a strainer into a brass pan or pot, so any lumps or solids are left behind.
Set the pan over low heat and stir constantly, scraping the bottom so the mixture does not stick or scorch. If smoke starts to rise from the pan, turn the heat down a little and stir quickly.
Keep cooking for about 30 to 40 minutes, until the mixture turns glossy and thick.
Scrape the thickened mixture into an oiled mold and smooth the top. Leave it to rest until completely cool.
Cut the cooled pudding into the shapes you like with a knife, and serve with the grated coconut.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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