Steamed Rice Cakes


This Thai traditional dessert is a rare and unique sweet, also hardly found nowadays. It has appearance same as Kanom Nam Dok Mai or floral rice cakes. The blue color in dessert uses butterfly pea flower juice to color it and made it look like sky. It will be topped with egg yolk in center to make yellow color and make this sweet more colorful.

  • 2 duck egg
  • ¼ cup palm sugar
  • 4-5 pandan leaves
  • ¼ cup coconut cream
  • 1 ½ cup rice flour
  • 2 tbsp. tapioca flour
  • 1 cup sugar
  • 2 cup butterfly pea flower juice, concentrate
  1. Mix egg and palm sugar with pandan leaves by palm hand.
  2. Add coconut cream mix well and strainer. Set aside.
  3. Mix both flour, sugar and butterfly pea flower juice.
  4. Steam ceramic mini cup over high heat around 5 minutes. Pour mixture into cup steam them 5-10 minutes or until cooked.
  5. Pour egg mixture into middle hole and steam 5-7 minutes or until cooked.
  6. Cool down and remove from cup. Ready to serve.

Steamed Rice Cakes :: Cam Location