Kannom Kaopoad

My second sister saw Kanom Fak Thong or Pumpkin Pudding dessert in a Thai Magazine and thought it would be good to give it a try. The ingredients suggested that we could substitute the pumpkin with corn and since she has some fresh corns at home we decided to make Kanom Kaopoad or Corn Pudding instead.

Here are the ingredients in English.

1 1/2  cups of grated pumpkin (we substitute with corns)
3/4 cup rice flour
1/2 cup tapioca flour
3/4 cup shredded coconut
1/4 cup salt
1 cup sugar
1 cup coconut cream

Topping:

3/4 cup shredded coconut
1/4 cup salt (we used less)

Mix rice flour, tapioca flour, and corns (or pumpkins) together. Add coconut cream, salt, sugar and shredded coconut.  Mix well together until the sugar is dissolved.

For topping mix shredded coconut with salt.

We decided to use my dad’s banana leaves that he has in the freezer to make banana leaf cups. My sister used a small bow as a measuring size and I used 2 round panels letting the grain to go in the opposite direction (see picture below) to strengthen the banana leaf cup. I pinned 4 sides with toothpicks.

Then steam the Kanom Kaopoad in banana leaf cups for 20 minutes. I took the lid off to take picture, it should be covered when steamed.

I have to say that the banana leaf cup brings out the flavor of the Kanom Kaopoad. You could use small ceramic bowls for this also, the Kanom would come out like the ones in the Thai magazine.

Then we tried to make some with the Kanom Krok tray.

It doesn’t taste as good and kind of tough to chew.  I like the steamed version better.

As for Lunch on Saturday my sister made Pho Shrimp Kai for us, it was delicious.

8 thoughts on “Kannom Kaopoad

  1. Umn, that looks delicious. Both the pudding and the lunch. How did she make that lunch? After my son became a vegetarian, I have been even more interested in finding recipes to use for daily cooking.

    • Thanks giiid. The lunch is not exactly a vegetarian dish but I’m sure you could cook without the meat, my sister used chicken broth. Pho is a Vietnamese dish and I found a recipe and how they make it here (minus the meat of course for a vegetarian)

    • Thanks Geni, I’m learning something everyday. We could use the banana leaf cups to steam chicken/fish or meat also, I have to give this a try. 🙂

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