Thai Sticky Pudding (Kanom Nam Tan)

READY IN: 30mins
Recipe by mersaydees

From David Thompson’s book, Classic Thai Cuisine. A very filling dessert, this is typical of the sweet snacks available from the street hawkers that abound in Thailand. Should the mixture clump while cooking, just remove the pandanus leaves, whirl the mixture in a food processor and then return to the pot with the pandanus leaves. NOTE: Pandanus leaves (bai toei horm) are leaves used in desserts and occasionally in savoury cooking. Their flavor, released only when subjected to heat, is woody and nutty. Available from Asian food stores. If fresh is unavailable, by all means, use frozen. Although they are not as fragrant as the fresh, they are a better alternative than the essence that is available in small glass bottles.

Top Review by Random Rachel

I had the opposite problem of katew - this was delicious but it suddenly went from a flourly liquid to a solid after about 5 minutes of cooking. It stuck on the bottom and I wasn't prepared to pull if off and onto a greased baking pan at that moment. The end result really reminded me of mochi, but with a coconut flavor. When I make mochi I knead the dough after it cooks, so I may try that with this recipe in the future. I made a half batch and got 25 little pieces - someone could maybe eat 3-4 pieces, so a full recipe would serve at least 12 people. For ZWT9

Ingredients Nutrition


  1. Sift flours together in a bowl with the salt. Whisk in the cream and sugar. Strain into a medium pot and add the pandanus leaves. 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. Pour the mixture into a tray, smooth it out and allow to cool.
  2. Cut into 1.5 cm (1/2 inch) cubes and serve either alone or rolled in some freshly grated coconut and coconut cream.

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