Thai Dessert ~ Khanom Man Muang Na Kathi (Purple Sweet potato with Coconut cream Topping)

Hello, everyone

• There are many Thai desserts that use purple sweet potato as the main ingredient, and plenty of other Thai sweets are made with coconut milk. Today, I’ve brought these two ingredients purple sweet potato and coconut milk to make a Thai dessert called Khanom Man Muang Na Kathi

• Purple Sweet potato with Coconut cream Topping is a beautiful color and delicious Thai dessert. It's very easy to make and not complicated at all.Here is the recipe for the dessert that is smooth, fragrant, and perfectly sweet.

INGREDIENTS

Part 1: Purple Sweet Potato Laye

• 300g purple sweet potato
• 200ml coconut milk
• 100g granulated sugar
• 3 tbsp tapioca starch
• 1 tbsp rice flour
• 1 tbsp arrowroot flour (can substitute with more tapioca starch if unavailable)

Part 2: Coconut Topping (Na Kathi)

• 250ml coconut milk
• 2 tbsp rice flour
• 2 tsp granulated sugar
• 1/2 tsp salt

INSTRUCTIONS

• Steam the purple sweet potato until it's cooked through, using high heat and boiling water for about 15 minutes.

• Prepare a mixing bowl and mash the steamed purple sweet potato while it's still hot. Mash it until it's smooth and fine.

• In another bowl, mix together tapioca starch, arrowroot starch, rice flour, sugar, and coconut milk.

• Combine the purple sweet potato mixture with the starch mixture and mix until smooth. Use a spoon to break down any lumps.

• Strain the mixture through a sieve to get a smooth texture. If you prefer a chunkier texture, you can skip this step.

• Prepare a mold for steaming, greasing it lightly with oil. Pour in the mixture and steam for about 20 minutes or until cooked.

• While waiting, prepare the coconut topping by mixing coconut milk, rice flour, sugar, and salt in a bowl. Stir until the sugar and flour are dissolved.

• Once the purple sweet potato mixture is cooked, pour the coconut topping over it and steam for another 10 minutes or until the topping is cooked.

• Let the dessert cool down before serving. You can serve it warm or at room temperature.

• The natural violet hue of the purple sweet potato beautifully contrasts with the creamy white coconut topping, making it look incredibly appealing. It has a sweet, gentle, and delicious appearance. The recipe I made today has a classic Thai-style sweetness and richness perfectly balanced and aromatic with the distinct flavor and fragrance of steamed purple purple sweet potato.

• The bottom layer is soft and tender with a slight chewiness, while the top is creamy from the coconut sauce. With each bite, you experience both softness and a subtle chewiness all at once.

• It is a dessert that delivers a complete experience in every bite flavor, aroma, and texture. It strikes a perfect balance between sweetness, richness, chewiness, and softness. It’s not overly rich because of the hint of saltiness and the natural fragrance of the ingredients. I think it’s a Thai dessert with complex flavors yet simple to make absolutely captivating.