Thai Sticky Pudding (Kanom Nam Tan)

1. 1

   Sift flours together in a bowl with the salt.

2. 2

   Whisk in the cream and sugar.

3. 3

   Strain into a medium pot and add the pandanus leaves.

4. 4

   Cook over a medium heat, stirring constantly to prevent the mixture from sticking, for 15-20 minutes, or until the taste is neither floury nor grainy.

5. 5

   Pour the mixture into a tray, smooth it out and allow to cool.

6. 6

   Cut into 1.5 cm (1/2 inch) cubes and serve either alone or rolled in some freshly grated coconut and coconut cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.