Kanom Piak Poon (Thai Coconut and Pandan Pudding)
Kanom piak poon is a thickened Thai sweet made of coconut, rice flour, and pandan.
Ingredients
- 80 g rice flour
- 40 g arrowroot starch
- 200 g sugar
- 600 ml limewater (saturated calcium hydroxide solution)
- 200 ml fresh pandan juice
- 200 ml of coconut milk
- 1 teaspoon salt
- 1 cup grated coconut meat
Ingredients for 7 servings (1.3 kg) · the original recipe
Method
- 1
Combine the rice flour, arrowroot, and lime water. Stir in the sugar, water, pandan juice, coconut milk, and salt until the sugar dissolves. Strain this mixture into a brass pan or pot to remove any solids.
- 2
Heat the pan over low heat. Stir the mixture continuously over low heat to keep it from sticking to the bottom of the pan.
Stovetop - 3
Cook until the mixture is glossy and thickened. This will take about 30–40 minutes.
- 4
Pour the mixture into an oiled mold. Smooth the top, then let rest until cool.
- 5
When the pudding is cooled, use a knife to cut into the desired shape. Serve with grated coconut.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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