Steam Oven Recipe: Jasmine Khanom Pui Fai (Thai Steamed Cupcakes)

 

Steamed Jasmine Khanom Pui Fai (Thai Steamed Cupcakes)

Khanom Pui Fai, meaning "cotton candy dessert," are celebrated Thai steamed cupcakes known for their incredibly light, airy, and fluffy texture, often sporting a charming "burst" top. This unique recipe takes the classic Pui Fai and elevates it with the enchanting aroma of jasmine, creating a sophisticated yet comforting treat perfectly suited for the precise environment of a steam oven. The result is a cloud-like cupcake that melts in your mouth, carrying a delicate sweetness and the intoxicating perfume of jasmine.

Ingredients:

• Dry Ingredients:
• 1 ½ cups (190g) all-purpose flour (plain flour)
• ½ cup (100g) granulated sugar
• 1 ½ teaspoons baking powder (non-aluminium preferred)
• ¼ teaspoon salt
• Wet Ingredients:
• ¾ cup (180ml) full-fat coconut milk
• ¼ cup (60ml) water
• 1 large egg, at room temperature
• 1 ½ teaspoons jasmine essence or extract (adjust to your preference)
• 1 tablespoon vegetable oil (or any neutral oil)
• Optional: 1-2 drops of desired food colouring (e.g., pink, light green) for pastel hues

Equipment:

• Steam oven
• Standard 12-cup muffin tin
• Paper cupcake liners or silicone cupcake moulds
• Mixing bowls
• Whisk
• Spatula
• Measuring cups and spoons
• Fine-mesh sieve

Instructions and Method:

1. Prepare Moulds and Oven:

1. Line Moulds: Line your muffin tin with paper cupcake liners. If using silicone moulds, no liners are needed, but a light spray of non-stick oil can ensure easy release.
2. Preheat Steam Oven: Fill the water reservoir of your steam oven. Set the steam oven to 100°C (212°F) on the pure steam function. Allow it to heat up fully and generate steam.

2. Prepare the Batter:

1. Sift Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Whisk briefly to combine well. Sifting helps ensure a light, lump-free batter.
2. Combine Wet Ingredients: In a separate medium bowl, whisk together the coconut milk, water, egg, jasmine essence, and vegetable oil until thoroughly combined. If using food colouring, stir it in now until evenly distributed.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a whisk or spatula, gently mix until just combined. Do not over-mix! A few small lumps are perfectly fine; over-mixing will result in tough cupcakes. The batter should be thick but pourable.

3. Fill and Steam:

1. Fill Moulds: Carefully spoon or pour the batter into the prepared cupcake liners/moulds, filling each about two-thirds full.
2. Arrange in Oven: Place the muffin tin or silicone moulds directly onto a steam-safe tray.
3. Steam: Carefully slide the tray into the preheated steam oven.
4. Steaming Time: Steam for 18-22 minutes, or until the cupcakes are puffed up, light, airy, and a toothpick inserted into the centre comes out clean. The tops should look soft and slightly glossy, with some possibly exhibiting a characteristic "burst" or slight crack.

4. Cool and Serve:

1. Cooling: Carefully remove the steamed cupcakes from the oven. Let them cool in the muffin tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents sticking.
2. Serve: Khanom Pui Fai are best enjoyed warm or at room temperature, as their delicate texture is most pronounced then.

Tips for Success:

• Do Not Over-mix! This is the single most important tip for fluffy Pui Fai. Mix only until the ingredients are just combined.
• Room Temperature Egg: A room temperature egg incorporates better into the batter, leading to a smoother, more consistent texture.
• Quality Jasmine Essence: Use a good quality jasmine essence or extract for the best aromatic experience. Adjust the amount to your personal preference; start with 1 teaspoon and add more if you desire a stronger floral note.
• Don't Open the Oven Door: Resist the temptation to open the steam oven door during the first 15 minutes of steaming, as this can cause the cupcakes to collapse.
• Proper Steaming Temperature: Ensure your steam oven maintains a consistent 100°C (212°F) steam throughout the cooking process.
• Cool Completely (for storage): While delicious warm, if you plan to store them, allow them to cool completely before placing them in an airtight container to prevent them from becoming sticky. They can be stored at room temperature for up to 1-2 days.
• Achieving the "Burst" Top: While traditional Pui Fai often have a distinct burst top, achieving this consistently in a home steam oven can sometimes be a challenge. The key is usually a combination of very active leavening agents and consistent high heat/steam. Even without a dramatic burst, they will still be wonderfully light and fluffy.

Enjoy your uniquely fragrant and delightful Steamed Jasmine Khanom Pui Fai!