Kanom Tuay (Thai Coconut Milk Custard)

Ingredients for the Custard

        Tonson Mung Bean starch 1 1/4 Tablespoon
        Rice Flour 1/2 Cup
        Arrowroot Flour 3 Tablespoon
        Concentrated Pandan Extract 4 Tablespoon
        Diluted Coconut Milk 1 Cup
        Palm Sugar 1/2 Cup 2 Tablespoons

Ingredients for the Top of the Custard

        Undiluted Coconut Milk 2 Cups
        Rice Flour 1/4 Cup 2 Tablespoons
        Salt 1 ŞTeaspoon
1. Starting with the bottom layer of custard, combine Tonson mung bean starch, rice flour and arrowroot flour into a mixing bowl. Add in concentrated pandan extract and palm sugar, mix well together.
2. Once the flour mixture is thoroughly dissolves and blended together, carefully add in diluted coconut milk and continue to stir until everything blended completely. Scoop out the undissolved part.
3. Now, to make the top of the custard, combine the undiluted coconut milk with the rice flour and salt. Stir until thoroughly mixed. Scoop out the undissolved flour. Set aside momentarily.
4. Prepare the steamer and boil small confection cups for 5 minutes.
5. Pour the custard mixture to fill ½ of each cup and then bring to high heat for approximately 7-8 minutes until cooked.  
Pour mixture for the top layer of the custard into each cup, decrease to low heat. Close the steamer cover, turn the heat back up until the water is boiling and leave for 10 minutes. It is now ready to serve.