Simple Thai Steamed Dessert
- Alyssa Lamrawee Hanpongpandh
- Aug 21
- 2 min read
My passion for creating desserts is straightforward and involves steaming. This dessert is simple to make and particularly refreshing if you have access to lotus stems. Outside of Thailand, the best substitutes are corn and any edible flowers. The traditional lifestyle of Thai people revolves around the river. When Thai people paddled their boats to offer food and flowers from the river to the monks, this inventive dessert menu was born. The combination of the stems' softness and crispiness contributes to many diverse Thai dishes featuring water lily stems.
Ingredients (Serves 5-6 Talai cups)
Lotus Stems: 1 cup
(shred pumpkin/melon can be used)
Rice flour : ¼ cup
Tapioca flour: 2 tbsp
Coconut cream: ¼ cup
White sugar : ¼ cup
Shredded fresh coconut: ¼ cup
Coconut Topping
Coconut cream :1 cup
Salt : ¼ tsp
Palm sugar :1 tbsp
(8-10 g)
Corn flour :1 tbsp
Pandan leaves : 2 (tied in knot)
Preparation Method
Clean the lotus stem then peel the skin till you can see the white part
Cut the stem into 2inch lengths then soak in salt water for around 10 minutes/optional
Add the rice flour, tapioca flour, and a pinch of salt
Mix all the flour then add sugar and shred coconut milk little by little
Stir the batter until it is incorporated
Squeeze the soaked lotus stems and add to the batter then add half of the shredded coconut. Mix well
Place Talai cups and warm them in a steamer for 5 minutes, ( Talai cup is small sauces 8cm in diameter and 1.5cm deep)
Fill the batter into the cups and leave the room for topping then continue cooking on high heat for 20 minutes
Let the steam cakes set then add the coconut, and palm sugar topping & shred the coconut
How to make coconut topping:
Add the coconut cream to the pot, then mix the corn flour with a whisk, turn on the heat, then add palm sugar, salt, and a knot of Pandan leaves
Cook the sauce with low heat till the sauce get thicker
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