Irresistible Thai Dessert Recipes to Satisfy Your Sweet Cravings
thai dessert recipes always catch me on the days when I want something sweet but not heavy. You know those afternoons when you’re craving a treat that feels special without turning your kitchen into a total mess? That’s when I reach for Kanom Tuay, the tiny steamed coconut custard cups you’ll spot everywhere in Thailand. They’re creamy, lightly sweet, and just salty enough to make each bite pop. Today I’m walking you through my go-to method, plus easy tips to get that silky, jiggly texture at home. I’ll also share a few fun twists for different flavors. 
What is Kanom Tuay?
Kanom Tuay is a classic Thai street sweet made in small cups with two simple layers. The bottom layer is a soft, gently sweet custard made from rice flour and coconut milk. The top layer is a lightly salted coconut cream that balances everything out. One bite and you get sweet, salty, creamy, and a touch of springy texture all at once. It’s the type of dessert you can snack on without feeling weighed down.
I first fell in love with Kanom Tuay at a market stall in Bangkok where the vendor handed me a warm cup and a tiny spoon. It felt like a hug in dessert form. The flavors are clean and comforting, and the texture is a dream. Whenever I want something cozy and simple, I come back to this. It fully deserves a spot in your list of Irresistible Thai Dessert Recipes to Satisfy Your Sweet Cravings.
If you’ve never steamed desserts before, don’t worry. You just need a steamer or a big pot with a rack and some small heatproof cups. Ceramic condiment cups work great, but silicone or metal molds are fine too.
Good to know: Kanom Tuay is naturally gluten free when made with rice flour and tapioca flour. It’s dairy free too, thanks to coconut milk.
Key Ingredients for Kanom Tuay
Here’s what you’ll need, plus a few quick notes on shopping and substitutions. Keep it simple and you’ll get excellent results.
- Rice flour: This is the base for the bottom layer. Not glutinous rice flour, just regular rice flour.
- Tapioca flour: Adds that slight bounce and tenderness.
- Coconut milk: Full-fat for best flavor. For the top layer, you can use coconut cream if you want it richer.
- Sugar: Regular white sugar keeps the flavors clean.
- Salt: A small pinch in the top layer makes everything sing.
- Pandan extract or pandan leaf (optional): Gives a soft green hue and aroma that’s classic in Thai sweets.
- Warm water: Helps dissolve the flours smoothly.
- Small cups: Ceramic sauce cups are perfect, about 2 inches wide. You’ll also need a steamer.
Ingredient tip: Shake your coconut milk can before opening. If it’s very thick, whisk it well so the fat and liquid combine for an even custard.
Craving more sweet inspiration while you gather your pantry items? Browse my dessert collection here for more cozy treats that fit the same mood.
Step-by-Step Guide to Making Kanom Tuay
This method keeps the texture silky and the layers distinct. You’ll steam the bottom layer first, then add the salty coconut topping.
Prep the steamer and cups
Fill your steamer pot with water and bring it to a steady simmer. Place the empty cups inside to preheat for a few minutes. Preheating helps the batter set quickly and evenly.
Make the bottom layer batter
In a mixing bowl, whisk 1 cup coconut milk, 1/2 cup warm water, 1/3 cup sugar, 1/2 cup rice flour, and 2 tablespoons tapioca flour until smooth. If using pandan, add 1/2 teaspoon extract or steep a pandan leaf in the coconut milk and discard before whisking. You want a pourable, lump-free batter. If it seems thick, add a splash more warm water.
Make the coconut topping
In a separate bowl, whisk 3/4 cup coconut milk with 1/4 cup warm water and 1/4 teaspoon salt. Some folks like it a little richer; feel free to swap in some coconut cream for extra body. Keep it simple and smooth.
Steam in two layers
Carefully remove the hot cups and spoon in the bottom batter, filling each about two thirds full. Steam for 6 to 7 minutes on medium heat. You’ll know it’s ready when the surface looks set but still jiggles slightly. Lift the lid away from you to avoid condensation dripping into the cups.
Now spoon the salty coconut topping over each cup until full. Steam another 5 to 6 minutes, just until the top layer is set and glossy. Turn off the heat and let the cups rest in the steamer with the lid cracked for 2 minutes to prevent sudden temperature shock, which can cause wrinkles.
Cool and serve
Let the cups cool until warm. Run a thin spoon around the edge to pop them out, or serve directly in the cups with little spoons. The flavor is best slightly warm or at room temperature. For more sweet ideas you can snack on after dinner, peek at the dessert category too.
One more thing: This dish fits perfectly into my list of Irresistible Thai Dessert Recipes to Satisfy Your Sweet Cravings. So bookmark it for your next weekend project.
Tips for Perfecting Your Kanom Tuay
Avoid lumps: Sift the flours first or whisk the batter longer than you think you need. Smooth batter equals smooth custard.
Steady heat wins: Keep the water at a medium simmer. Too high and the custard can bubble; too low and it sets unevenly.
Preheat cups: This little trick helps the bottom layer grab onto the sides and set faster, making a cleaner edge.
Manage condensation: Wrap the steamer lid with a clean kitchen towel to catch drips. Water droplets can dent the top layer.
Salt balance: Don’t skip the pinch of salt in the topping. That tiny contrast is what makes Kanom Tuay addictive.
Storage: Cover and refrigerate for up to 3 days. The texture firms in the fridge, so let them sit at room temp for 15 to 20 minutes before serving.
If you’re planning a whole menu for guests, pair these with something savory for lunch. I’ve got a relaxed roundup of easy Italian lunch recipes you’ll love that keep the stress low and the table happy.
“I made these for a weekend family get-together, and they vanished in minutes. The salty-sweet topping was exactly like the street stalls we tried on our Thailand trip.”
This recipe is a keeper in my personal collection of Irresistible Thai Dessert Recipes to Satisfy Your Sweet Cravings. It’s simple, consistent, and loved by everyone who tries it.
Variations and Serving Suggestions
- Pandan swirl: Add a few drops of pandan extract to half the bottom batter. Pour the plain batter, then swirl in the pandan for a marbled look.
- Palm sugar twist: Replace part of the white sugar with palm sugar for a caramel-like depth and natural golden color.
- Corn and coconut: Stir a tablespoon of sweet corn kernels into the bottom layer for texture.
- Toasted topping: Sprinkle toasted shredded coconut or sesame seeds on the set top layer right after steaming.
- Mango buddy: Serve with sliced ripe mango for a light fruit pairing.
- Tea time: These little cups go perfectly with hot jasmine tea or a strong iced coffee.
Hosting friends? Set these out on a tray, cups and all, with tiny tasting spoons. They look adorable and disappear fast. And yes, they absolutely belong in your rotation of Irresistible Thai Dessert Recipes to Satisfy Your Sweet Cravings.
Common Questions
Can I make Kanom Tuay without a steamer?
Yes. Use a large pot with a metal rack and a tight lid. Place cups on the rack, add water below the rack line, and steam as directed.
What if I can’t find pandan?
Skip it or use vanilla in a tiny amount. Pandan adds aroma and color, but the dessert is still lovely without it.
Why is my custard wrinkly on top?
Condensation dripped onto it or the heat was too high. Wrap the lid with a towel and keep the simmer steady next time.
How do I know when it’s done?
Both layers should look set but still jiggle slightly when you tap the cup. If the top looks wet or sloshy, steam a minute longer.
Can I use light coconut milk?
You can, but the texture and flavor will be less rich. If you try it, keep the topping at least half full-fat for a better finish.
A sweet little send-off
If you’re in the mood to treat yourself, Kanom Tuay is an easy win you can make with minimal fuss. The gentle sweetness, silky custard, and that salty top layer hit all the right notes. I hope this lands on your list of Irresistible Thai Dessert Recipes to Satisfy Your Sweet Cravings and becomes a new favorite in your kitchen. For more technique ideas and flavor inspiration, I love browsing Authentic Thai Dessert Recipes – Hot Thai Kitchen, and this clear Thai Coconut Rice Custard recipe walks through another take on Kanom Tuay. You can also get inspired with more desserts and drinks if you’re building a full Thai-themed spread. 
Kanom Tuay
Ingrédients
Method
- Fill your steamer pot with water and bring it to a steady simmer. Preheat the small cups by placing them inside for a few minutes.
- In a mixing bowl, whisk together coconut milk, warm water, sugar, rice flour, and tapioca flour until smooth. If using pandan, add the extract or steep a pandan leaf in the coconut milk.
- In another bowl, whisk coconut milk, warm water, and salt until smooth. Optionally, swap in coconut cream for richness.
- Carefully spoon the bottom layer batter into the preheated cups, filling them about two-thirds full. Steam for 6 to 7 minutes until set but still slightly jiggly.
- Add the salty coconut topping to each cup, filling them up, and steam for another 5 to 6 minutes until set and glossy.
- Let cool until warm, then either pop them out with a spoon or serve directly in the cups. Best enjoyed slightly warm or at room temperature.
