Thai Steamed Coconut Custard Cupcakes

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These bite-sized Thai steamed cupcakes feature a tender, slightly chewy coconut-rice base crowned with a silky coconut custard top. Served warm in small ceramic cups, they are a beloved street-snack classic across Thailand.

Nutrition Facts

Per serving (estimated)

• 145 kcalCalories
• 6 gFat
• 4 gSaturated Fat
• 22 gCarbs
• 0.5 gFiber
• 12 gSugar
• 3 gProtein
• 55 mgSodium
• 65 mgPotassium
• 20 mgCalcium
• 0.5 mgIron
• 0 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the coconut cake base

• 1 cup (130 g) rice flour
• 2 tbsp tapioca starch
• 1/2 cup (120 ml) full-fat coconut milk
• 1/2 cup (100 g) granulated sugar
• 1/4 tsp fine sea salt
• 1 pandan leaf, knotted (or 1/2 tsp vanilla extract)
• 1/2 cup (120 ml) water

For the coconut custard topping

• 3 large eggs
• 1/2 cup (120 ml) full-fat coconut milk
• 1/4 cup (50 g) granulated sugar
• 1 tbsp rice flour
• 1 pandan leaf, knotted (optional)

Directions

1. Lightly grease 12 small ceramic, metal, or silicone cups (about 2 oz / 60 ml each) and set them on a rack inside a large steamer.
2. In a medium saucepan, whisk together rice flour, tapioca starch, sugar, salt, the pandan leaf, coconut milk, and water until completely smooth with no lumps.
3. Cook the mixture over medium-low heat, whisking constantly, until it thickens into a glossy, paste-like batter that holds its shape, about 5-7 minutes. Remove the pandan leaf.
4. Divide the warm batter among the prepared cups, filling each about two-thirds full, and smooth the tops.
5. For the custard, whisk the eggs, coconut milk, sugar, and rice flour in a bowl until smooth, then strain through a fine-mesh sieve to remove any bubbles or unmixed bits.
6. Carefully pour the custard over each cup, filling almost to the rim so a thin, even layer forms on top.
7. Cover the steamer and steam over gently boiling water for 18-20 minutes, until the custard is just set and a toothpick inserted in the center comes out clean.
8. Carefully lift the cups out of the steamer and let cool for 10 minutes before serving warm or at room temperature.

Cook’s Notes

• Use full-fat canned coconut milk for the creamiest, most authentic flavor; lighter coconut milk will produce a drier texture.
• Traditional Khanom Thuay ceramic cups work best, but small porcelain espresso cups, silicone mini-muffin molds, or heatproof shot glasses are good substitutes.
• Strain the custard to remove bubbles and any flour lumps so the top stays smooth and silky.
• Add a drop of green food coloring or a knotted pandan leaf while steaming to mimic the classic pale-green hue of street-vendor versions.
• The cupcakes are best eaten the same day, but leftovers keep covered in the refrigerator for up to 2 days; re-steam briefly before serving.

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