Modernized Thai Steamed Dessert

1. Make the Filling
Add shredded coconut, palm sugar, granulated sugar, water, and salt into the rice cooker pot.
Select the Porridge (PORRIDGE) program. Once the cooker switches to “WARM”, stir the mixture until evenly combined.
Shape the filling into small balls, about 3g each, and set aside to cool. (This helps prevent the filling from breaking during wrapping.)

2. Prepare the Dough
In a mixing bowl, combine glutinous rice flour and gradually add pandan juice while kneading.
Knead for about 30 minutes until the dough is smooth and non-sticky.

3. Wrap the Filling
Divide the dough into 5g balls and flatten each into a thin disc (about 2mm thick).
Place a filling ball in the center of the dough disc, wrap, and roll into a smooth ball.
Arrange the wrapped balls on the steamer tray.

4. Steam the Dessert
Add water to the rice cooker, filling up to the Plain Rice (PLAIN RICE) scale at level 2. Close the lid and select the Cake (CAKE) program.
Once the water boils, place the steamer tray into the rice cooker. Steam the desserts for about 10 minutes until cooked.
Remove the steamed desserts and transfer them into small plastic cups (1½ inches in diameter).

5. Make the Coconut Topping
Add coconut milk, granulated sugar, salt, mung bean flour, rice flour, and water into the rice cooker.
Select the Cake (CAKE) program and stir the mixture continuously until the coconut topping thickens.
Once done, switch the cooker to “WARM” mode. Spoon the topping over the steamed desserts in the plastic cups.

6. Cool and Serve
Let the desserts cool to room temperature before serving. Enjoy the chewy texture of the dough, the sweetness of the filling, and the creamy coconut topping in every bite!