Young Coconut Pandan Cup Cakes (Khanom Thuai)

Steps

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1. 1
   Prepare 15 pandan leaves, wash and cut into pieces. Blend with 300 ml water until smooth. Strain through two layers of cheesecloth and reserve 250 ml of concentrated pandan juice.
   ▶ ≈0:26
2. 2
   In a bowl, combine 140 g cup cake flour and 220 g coconut sugar. Gradually add 250 g coconut milk while kneading by hand until sugar and flour dissolve completely with no lumps.
   ▶ ≈1:40
3. 3
   Add the reserved pandan juice and continue kneading until everything is well combined. Strain once more to ensure a smooth, fine texture.
   ▶ ≈2:30
4. 4
   Prepare the topping: mix 60 g cup cake flour, 1 tsp salt, 30 g granulated sugar, and 520 g coconut cream. Whisk by hand until salt dissolves completely, then strain.
   ▶ ≈2:52
5. 5
   Prepare 2 young coconuts and shred with a grater into short strips.
   ▶ ≈3:49
6. 6
   Set up a steamer with about half a pot of water and add pandan leaves for fragrance. Cover and bring to a boil.
   ▶ ≈4:00
7. 7
   Once water boils, place cups in the steamer and heat for about 5 minutes to prevent sticking.
   ▶ ≈4:13
8. 8
   Before each pour, stir the batter to prevent settling. Using medium heat, pour the cake batter into cups about half-full.
   ▶ ≈4:25
9. 9
   Cover and steam for about 7–10 minutes until cooked through.
   ▶ ≈4:57
10. 10
    Remove from heat and let the top set for about 2 minutes. Arrange the shredded young coconut meat neatly on top of each cake.
    ▶ ≈5:06
11. 11
    Before pouring the coconut cream topping, stir thoroughly to dissolve the flour. Carefully pour the topping until the cup is full but does not overflow, as the cake will expand and sink during steaming.
    ▶ ≈5:27
12. 12
    Cover all the filled cups and steam on high heat for about 10 minutes.
    ▶ ≈6:03
13. 13
    Remove from heat and let cool before scooping out to serve.
    ▶ ≈6:24