Khanom Piak Poon Dam (Black Lime Cake) - Traditional Recipe with Roasted Coconut Aroma

Steps

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1. 1
   Prepare the lime water in advance: let the red lime settle for 1-2 days until the sediment sinks to the bottom, then carefully pour off the clear liquid from the top.
   ▶ ≈0:57
2. 2
   Make the roasted coconut infusion: mix 30g roasted coconut powder with 300ml water, stir well, and strain through double-layered fine cloth to get the roasted coconut liquid.
   ▶ ≈1:24
3. 3
   Combine dry ingredients: mix 250g sticky rice flour, 75g Thai powder flour, and 75g tapioca starch in a bowl.
   ▶ ≈1:53
4. 4
   Gradually add lime water: slowly pour 1700ml lime water into the dry mixture while continuously kneading until the flour absorbs the water and forms a cohesive mass.
   ▶ ≈2:07
5. 5
   Add sweeteners and salt: incorporate 350g coconut sugar, 200g white sugar, and 1.5 tsp salt into the kneaded dough, continue kneading until the sugar and salt fully dissolve and the mixture becomes smooth and elastic.
   ▶ ≈2:37
6. 6
   Add remaining lime water and coconut liquid: pour the remaining lime water and the 300ml roasted coconut infusion into the dough and mix thoroughly until all ingredients are well combined.
   ▶ ≈3:10
7. 7
   Pour into pan: transfer the mixed batter into a non-stick pan or brass pan and prepare for cooking.
   ▶ ≈3:22
8. 8
   Initial heating: heat the pan over medium heat until the mixture starts to set and form small clumps, then reduce to low heat.
   ▶ ≈3:40
9. 9
   Continuous stirring: once on low heat, continuously stir in one direction with a wooden spoon throughout the entire cooking process to ensure even heating and uniform texture.
   ▶ ≈3:54
10. 10
    Cool and set: pour the cooked mixture into a 9×9 inch square pan and let it cool and set at room temperature for 2-3 hours until completely firm.
    ▶ ≈6:06
11. 11
    Prepare coconut shreds: shred fresh coconut into fine strands using a grater and season with 0.5 tsp salt.
    ▶ ≈6:19
12. 12
    Steam the coconut shreds for 5-10 minutes to dry them out and extend shelf life.
    ▶ ≈6:33
13. 13
    Cut the cake: once completely cooled and set, cut into uniform squares of your preferred size.
    ▶ ≈6:40
14. 14
    Plate and garnish: top each cut piece with the steamed coconut shreds for a beautiful presentation, then serve and enjoy.
    ▶ ≈6:50