Ingredients for the body part:

½ cup Rice flour

1 tablespoon Mung bean flour (If you can’t find, can substitute with tapioca flour)

3 tablespoons Arrowroot starch (Bob’s Red Mill’s)

½ cup Palm sugar

1 cup Coconut milk

¼ cup Pandan leaf extract (optional)

Method for mixing the body part:

Mix all the flour, add the thin coconut milk a little at a time, using a whisk to stir them together.

Add palm sugar and pandan extract, then mix until it becomes smooth.

Rest the batter for 30 minutes, keep stirring constantly or every 10 minutes.

Ingredients for the face part:

 2 cups Coconut cream

1 teaspoon Salt

5 tablespoons Rice flour

Method for the mixing the face part:

Mix everything together and stir with a whisk.

(You should end up with 2 cups for both body and the face.)

Method for cooking Kanom-Tuay:

Put water in your steamer and place all custard cups in the rack. Need to steam the empty cups for 10-15 minutes first on medium high heat before pour the batter into the cups.

Start pouring the body part of batter into hot cups first, fill only ¾ of each cup. Steam the bottom-filled cups on high heat for 7 minutes, depends on the size of your cups. Test if the body part is firm by touching the top. If it is firm to the touch, then ready to fill up the top part.

Pour the top mixture onto the partially cooked bottom part. Fill up to the rim of the cups. Steam for another 8-10 minutes. Done.

Take the custard cups out of the steamer, then let’s it cool down completely before dig into them, or else it won’t release from the cups easily.