Thai · Dessert
Thai Coconut Rice Flour Cake
A dense, custardy little Thai cake built from rice flour and coconut milk, close kin to khanom babin and khanom chan in spirit but baked in a single layer rather than steamed. Toasted coconut threads through the crumb and sits on top for crunch, while a last brush of warm coconut cream keeps the surface glossy and faintly chewy at the edges.
$1
15 minsPrep
34 minsCook
59 minsTotal
EasyLevel
Nutrition per serving
358Calories
4.9gProtein
16.1gFat
50.5gCarbs
20gSugar
1.6gFiber
330mgSodium
56mgChol
13.2gSat Fat
193mgPotassium
24mgCalcium
1.4mgIron
0.1mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C (350°F) and grease a 10cm round cake tin, lining the base with a disc of parchment.
2
Whisk the coconut milk, sugar and beaten egg together in a bowl until the sugar has mostly dissolved.
3
Sift the rice flour, tapioca starch, salt and baking powder into the wet mixture and whisk until completely smooth with no lumps.
4
Fold in two-thirds of the toasted grated coconut, reserving the rest for the top.
5
Pour the batter into the prepared tin, smooth the surface, and scatter the remaining toasted coconut over the top.
6
Bake for 32-35 minutes until the cake is golden, springs back when pressed, and a skewer comes out clean.
7
Transfer to a wire rack and let cool in the tin for 10 minutes before turning out.
8
Once just warm, brush the top with the warmed coconut cream to add a glossy, rich finish.
9
Slice into wedges and serve just warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.9 oz55g sifted rice flour
- 2.5 oz70g coconut milk
- 1.2 oz35g sugar white
- 5/85/8 eggs, lightly beaten (30g)
- 0.5 oz15g tapioca potato starch
- 0.7 oz20g freshly grated, toasted coconut flesh
- 0 oz1g salt
- 0.1 oz2g baking powder
- 0.5 oz15g warmed, brushed on top after baking coconut cream
