Steam Oven Recipe: Khanom Sai Sai (Cloud Nine Coconut Treats)

 

Steam Oven Khanom Sai Sai (Cloud Nine Coconut Treats)

Steam Oven Recipe: Khanom Sai Sai (Cloud Nine Coconut Treats)

This recipe takes inspiration from the delicate "Khanom Sai Sai" (Thai steamed coconut pudding) and infuses it with layers of flavour and texture, made easier and more consistent with a steam oven. "Cloud Nine" refers to the light, airy texture and delightful experience.

Yields: 12-15 pieces

Prep time: 30 minutes

Cook time: 15-20 minutes

Ingredients

For the Pandan-Coconut Layer (Green Layer):

  • 200ml thick coconut milk
  • 50g rice flour
  • 25g tapioca starch
  • 60g granulated sugar
  • 1/4 tsp salt
  • 1/2 tsp pandan extract (or 2-3 pandan leaves, blended with a little water and strained for natural pandan juice)

For the Creamy Coconut Layer (White Layer):

  • 150ml thick coconut milk
  • 30g rice flour
  • 15g tapioca starch
  • 30g granulated sugar
  • 1/4 tsp salt

For the Toasted Coconut Flakes:

  • 50g desiccated coconut flakes

Equipment:

  • Small heatproof moulds (silicone muffin moulds or small ceramic ramekins work well)
  • Steam oven
  • Whisk
  • Saucepans

Instructions & Method

1. Prepare the Moulds & Steam Oven:

* Lightly grease your moulds with a neutral oil (like coconut oil or a spray).

* Fill the water reservoir of your steam oven.

* Preheat your steam oven to 100°C (212°F) on the "Steam" function.

2. Prepare the Toasted Coconut Flakes:

* Spread the desiccated coconut flakes thinly on a baking tray.

* Toast in a conventional oven at 150°C (300°F) for 5-7 minutes, or until lightly golden brown and fragrant. Alternatively, toast in a dry pan over medium-low heat, stirring constantly. Set aside to cool.

3. Prepare the Pandan-Coconut Layer (Green Layer):

* In a saucepan, whisk together the coconut milk, rice flour, tapioca starch, sugar, and salt until smooth and no lumps remain.

* Stir in the pandan extract (or pandan juice).

* Heat the mixture over low-medium heat, stirring constantly, until it thickens slightly to a pourable custard-like consistency (about 5-7 minutes). Be careful not to let it boil vigorously. Remove from heat.

4. Prepare the Creamy Coconut Layer (White Layer):

* In a separate saucepan, whisk together the coconut milk, rice flour, tapioca starch, sugar, and salt until smooth.

* Heat the mixture over low-medium heat, stirring constantly, until it thickens slightly to a pourable custard-like consistency (about 3-5 minutes). Remove from heat.

5. Assemble and Steam:

* First Steam (Green Layer): Pour the green pandan-coconut mixture into the prepared moulds, filling each about halfway.

* Carefully place the moulds into your preheated steam oven.

* Steam for 8-10 minutes, or until the green layer is set and translucent. You should be able to touch it lightly without it sticking to your finger.

* Second Steam (White Layer): Once the green layer is set, carefully pour the white creamy coconut mixture over the green layer in each mould, filling them almost to the top.

* Return the moulds to the steam oven.

* Steam for another 7-10 minutes, or until the white layer is fully set and firm.

6. Cool and Serve:

* Once fully steamed, carefully remove the moulds from the steam oven.

* Let the Khanom Sai Sai cool completely at room temperature. This is crucial for them to firm up and be easily removed from the moulds.

* Once cooled, gently take them out of the moulds.

* Before serving, generously sprinkle the toasted coconut flakes over the top of each "Cloud Nine Coconut Treat."

Tips for Success

  • Consistency is Key: The success of this recipe relies on achieving the right consistency for each layer. The mixtures should be thick enough to cling to a spoon but still pourable. If they become too thick, you can add a tablespoon or two of warm water or coconut milk to loosen them.
  • Whisking Constantly: Continuous whisking during the cooking process prevents lumps and ensures a smooth, even texture.
  • Don't Overcook: Overcooking can make the treats tough or rubbery. Keep an eye on the clock and the consistency. The steam oven provides a very gentle and even heat, which helps prevent overcooking.
  • Cool Completely: Patience is a virtue here! Do not try to remove the treats off the moulds when they are warm, as they will be very soft and likely break apart. Cooling completely in the moulds allows them to firm up.
  • Pandan Power: For a stronger, more natural pandan flavour and colour, consider using fresh pandan leaves. Blend them with a small amount of water, then strain through a cheesecloth to extract the juice.
  • Sweetness Adjustment: Feel free to adjust the sugar content to your preference. Start with the recommended amount and increase if you like it sweeter.
  • Storage: Store any leftover Khanom Sai Sai in an airtight container in the refrigerator for up to 2-3 days. They are best enjoyed at room temperature.
  • Get Creative with Toppings: Besides toasted coconut, you could experiment with a drizzle of palm sugar syrup, a few fresh berries, or even a tiny mint leaf for garnish.

Enjoy your delightful "Khanom Sai Sai (Cloud Nine Coconut Treats)" made effortlessly in your steam oven!

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