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Khanom Tuey

Bangkok, Thailand – After a hellish morning of dealing with passport issues, I found brief reprieve along Silom.  I was struck by the sight of a street vendor selling something that looks like khanom krok, the sweet Thai coconut pudding, with a velvety interior and crisp skin, that is cooked in small, round divets of a cast iron pan.  This khanom was just slightly different.  The vendor was pulling small ceramic saucers out of a large plastic bin and using a small wooden stick to slip the creamy custards out of the saucers and into styrofoam containers.  Khanom tuey (tuey means cup in Thai) salai has two layers.  A bottom layer of palm sugar custard (rice flour, palm sugar) and a top layer of coconut cream with a little salt and sugar.  The custards are steamed quickly in ceramic cups over very high heat in a large Chinese steamer, sometimes in three or four layers, often over a wok and using high-pressure gas. The result is soft, gently sweetened, with a hint of saltiness. 

Khanom Tuey Vendor on Silom