This traditional Thai dessert, known as Khao Lam style cake, offers a unique fermented flavor and a soft, spongy texture that is both comforting and indulgent. Made with rice flour, coconut milk, and a starter of wine rice balls, it develops a subtle tanginess that balances the sweetness of the sugar. The long resting periods allow the yeast to work its magic, creating a light, airy structure without eggs. Perfect for serving hot from the steamer or chilled, this cake is a delightful way to end a meal. It pairs beautifully with strong tea or coffee, making it an ideal treat for afternoon gatherings or special family dinners. Simple ingredients transform into a complex, aromatic dessert that showcases the depth of Southeast Asian culinary traditions.
Steamed Rice Coconut Milk Cake
Description
This traditional Thai dessert, known as Khao Lam style cake, offers a unique fermented flavor and a soft, spongy texture that is both comforting and indulgent. Made with rice flour, coconut milk, and a starter of wine rice balls, it develops a subtle tanginess that balances the sweetness of the sugar. The long resting periods allow the yeast to work its magic, creating a light, airy structure without eggs. Perfect for serving hot from the steamer or chilled, this cake is a delightful way to end a meal. It pairs beautifully with strong tea or coffee, making it an ideal treat for afternoon gatherings or special family dinners. Simple ingredients transform into a complex, aromatic dessert that showcases the depth of Southeast Asian culinary traditions.Ingredients
Directions
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Crush the wine rice ball into a fine powder using a mortar and pestle or a blender.
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In a small bowl, combine 3 tablespoons of rice flour, 1/4 cup of coconut milk, 1/2 teaspoon of yeast, and the crushed wine rice ball powder.
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Cover the bowl and let the mixture stand at room temperature for 3 hours to activate the starter.
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In a saucepan, combine 2 1/2 cups of coconut milk and the granulated sugar.
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Heat the mixture over medium heat, stirring until the sugar is completely dissolved.
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Remove the saucepan from heat and allow the coconut sugar mixture to cool to room temperature.
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Once cooled, add the coconut sugar mixture to the rested starter mixture.
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Mix well to combine, then cover and let rest at room temperature for another 3 hours.
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Dissolve the remaining 1/2 teaspoon of yeast in 1 teaspoon of water.
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Add the remaining coconut milk, lemon juice, and the dissolved yeast to the batter.
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Mix everything thoroughly until the batter is smooth.
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Transfer the batter into several small bowls or pans, filling them only halfway to allow room for expansion.
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Cover the containers and let the batter stand overnight at room temperature.
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The following day, place the containers in a steamer with boiling water.
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Steam the cakes for 30 minutes, or until firm and cooked through.
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Serve the cake hot, warm, at room temperature, or chilled.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 250.3kcal
- % Daily Value *
- Total Fat 6.5g10%
- Saturated Fat 5.5g28%
- Cholesterol 0.0mg0%
- Sodium 6.2mg1%
- Total Carbohydrate 46.5g16%
- Dietary Fiber 0.6g3%
- Sugars 31.0g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Wine rice balls (also known as sour rice balls) can be found in Asian grocery stores or online. They are small, white, and about the size of a camphor ball. If you cannot find them, you may need to substitute with a different type of sourdough starter or additional yeast, though the flavor profile will change.
To crush the wine rice ball, place it in a sturdy plastic bag and use a rolling pin to break it into a fine powder. Alternatively, use a small blender or food processor.
Steaming Setup: Use a steamer basket or a pot with a rack. Ensure the water is boiling before adding the cake containers. Cover the steamer tightly to trap the steam. If using a large pot, you can line the rack with parchment paper to prevent sticking.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or steamer before serving if desired.
