User:Jpcatze/sandbox

Khanom thuai, or khanom thuai talai (Thai: ขนมถ้วย, ขนมถ้วยตะไล, Thai pronunciation: [kʰā.nǒm tʰûaj tā.lāj]), is a Thai dessert made from rice flour, coconut milk and sugar. Its name is derived from the small ceramic cups in which the dessert is cooked and distinctively served, which are called thuai talai ("talai" bowls). Ingredients may also include salt and eggs. The dessert has two layers which are top and bottom layer. These layers' recipe and preparation are slightly difference to each other. In the past, the bottom layer had a light brown color from coconut sugar. However, nowadays, people are applying a variety of ingredients to change different aspects of the desert. Example, pandan leaf and butterfly pea. Top layer has a taste of salty and thick creamy coconut milk, but bottom layer has a taste of sticky sweet. Khanom thuai can be commonly found serving alongside with boat noodle. It can also be purchased at street shops around the country.

Bangkok's neighborhood very notable in Khanom thuai is Talad Nang Loeng (ตลาดนางเลิ้ง, Nang Loeng market) in Pom Prap Sattru Phai.

Traditional Khanom Thuai
In the past, Khanom Thuai was generally made only for important cultural dates and festivals, such as weddings, ordinations, and events similar to Songkran day. This is due to the number of recourses both manpower and ingredients that are required are quite high. In addition, the recipe for making this delicacy changes drastically over time, and for the dessert to be more suitable for different purposes, for example, Khanom Thuai which is given to the monks as an offering has a different recipe than normal ones, in this case, the recipe was adjusted so that it is more difficult to becomes doughy.

Modern Khanom Thuai
There are many variation of Khanom Thuai at the present date. Adding different colors and other ingredients, such as pandan leaf or young coconut, is a popular act that is commonly done in stores across Bangkok. Price of Khanom Thuai depending on where you buy it. It can vary from 2 or 5 baht per piece up to 10 baht.

== Ingredients ==

For Top layer

 * 2 tablespoon rice flour


 * 200 cc. coconut milk
 * 1/2 teaspoon salt

For bottom layer

 * 1/2 cup rice flour
 * 2 tablespoon arrowroot flour
 * 200 cc. thin coconut milk
 * 50 cc. water
 * 120 grams palm sugar

Cooking
Khanom thuai's top layer and bottom layer are cooked separately at first but cooked together at the end. By first start cooking bottom layer and then put both layers together and start cooking again. Cooking any layers of Khanom thuai are recommended to turn the heat on high for a better texture and taste. Extra ingredients can be added to top layer at the step one.

Equipment

 * 1) Small pinwheel cup
 * 2) Steamer
 * 3) Mixing bowl
 * 4) Ladle

Recipe

 * 1) Prepare two mixing bowls. Mix all the ingredient of top layer and bottom layer separately in each bowl. For bottom layer, stir until the sugar is completely dissolved. For top layer, essence can be added in this step. such as pandan.
 * 2) Prepare cleaned small pinwheel cups. Put them into steamer and steam around 5 minutes. Then pour in the bottom layer mixture around ¾ of pinwheel cup and steam around 10-12 minute.
 * 3) Then, pour in the top layer mixture for the left ¼ of cups and steam around 5-7 minute.
 * 4) Cool down the cups and serve warm.

Nutrition
A single serve of Khanom thuai has


 * Energy: 230 kcal
 * Protein: 2.1 g
 * Fat: 18.5 g
 * Carbohydrate: 16.7 g
 * Fiber: 2.1g
 * Sodium: 88 mg