Thai · Dessert
Thai Coconut Custard Cupcakes
A Thai-leaning take on the cupcake where the batter itself behaves like a baked coconut custard, dense and faintly wobbly at the centre rather than light and airy. Rice flour gives the crumb its characteristic soft, slightly chewy bite, while a trickle of warm coconut cream and toasted coconut on top echo the flavours of classic Thai steamed coconut custards (sangkhaya maphrao).
$1
15 minsPrep
21 minsCook
46 minsTotal
MediumLevel
Nutrition per serving
316Calories
4.8gProtein
18.9gFat
33.5gCarbs
16.1gSugar
1.2gFiber
362mgSodium
67mgChol
14.8gSat Fat
173mgPotassium
23mgCalcium
1.5mgIron
0.1mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chang Beer
local
Thai Iced Tea
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 180°C and line two holes of a 6-hole muffin tin with paper cases, half-filling the remaining holes with water.
2
Whisk the coconut milk, egg, and sugar together in a bowl until the sugar dissolves and the mixture looks pale and slightly frothy.
3
Sift the rice flour, all-purpose flour, baking powder, and salt into the wet mixture, whisking gently until just combined and smooth.
4
Stir in the melted butter and vanilla extract until the batter is glossy and lump-free.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Bake for 20-22 minutes until the custardy centres are just set and a skewer inserted comes out mostly clean with a slight wobble beneath the skin.
7
Transfer to a wire rack and let cool for 10 minutes in the tin before lifting out.
8
Once cooled, spoon the warmed coconut cream gently over the top of each cupcake and scatter with the toasted desiccated coconut just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 60g60g Coconut Milk, canned, full-fat
- 30g30g Egg, beaten
- 28g28g Sugar White
- 22g22g Rice Flour, sifted
- 18g18g All Purpose Flour, sifted
- 2g2g Baking Powder
- 10g10g Butter, melted
- 1g1g Salt
- 2g2g Vanilla Extract
- 20g20g Coconut Cream, warmed slightly, 1
- 8g8g Coconut Desiccated, lightly toasted, 1
