1

In a mixing bowl, combine 1 cup of rice flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Mix well.

2

Gradually stir in 1 cup of coconut milk and mix until smooth. Let the batter rest for about 10 minutes.

3

While the batter rests, prepare your steaming setup. Fill a pot with water and bring it to a simmer.

4

Once the water is simmering, lightly grease your mini muffin pan or a khanom krok pan if available.

5

Pour the batter into the prepared pan, filling each cup about halfway.

6

Cover the pan with a lid and steam for about 10-15 minutes, or until the puddings are set.

7

While the cakes are steaming, finely chop the green onion.

8

After 15 minutes, remove the lid and sprinkle some chopped green onion on top of each pudding.

9

Cover again and steam for an additional 5 minutes.

10

Remove the pan from the steamer and let cool slightly before gently removing the pudding cakes.

11

Enjoy warm or at room temperature as a delightful dessert or snack!

12 cakes

• Add a few drops of pandan extract to the batter for a fragrant twist.
• Top each pudding with a dollop of mango puree or shredded coconut for added flavor.
• Serve with a drizzle of sweetened condensed milk for an indulgent treat.

• Ensure your steamer is adequately heated before placing the batter in for even cooking.
• Use a non-stick spray or oil to grease your pans to avoid sticking.
• Adjust the sugar based on your sweetness preference to suit your palate.

• fat: 3g
• protein: 1g
• calories: 60
• carbohydrates: 8g

These coconut pudding cakes are a delightful treat that balances flavor with a moderate calorie count, making them a guilt-free indulgence.

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