Lao Blackened Rice Cake
Desserts are usually known for their bright, playful colors—but this Lao treat, khanom piek boun, goes in the opposite direction. Its striking black hue comes from the charred husk of coconut, giving it a bold, smoky appearance. Despite its dark color, the dessert is rich and sweet thanks to fresh coconut milk. The rice mixture is cooked, then left to set into a jello-like consistency, and each piece is topped with freshly grated coconut to add a light, refreshing finish.
- Prep time
- 1 hr 30 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ tablespoon white limestone
- 5 cups water (divided)
- Burnt coconut husk (4 teaspoons charcoal powder)
- 1-½ cup coconut milk*
- ½ cup tapioca flour
- ½ cup jasmine rice flour
- ½ cup corn starch
- ½ teaspoon salt
- ½ cup sugar
Instructions
- 1
To make slaked lime water, crush the limestone in a large bowl, adding a small amount of water to help break it down. Once fully mixed, pour in the remaining water and let the mixture sit for 1½ hours. Carefully pour the clear water into another bowl, leaving the sediment behind.
- 2
For the burnt coconut husk, remove the husk from the coconut and place it in a fire-safe bowl. Light it on fire and allow it to burn completely until it turns into charcoal. Once cooled, crush it into a fine powder.
- 3
In a blender, combine 4 cups of the slaked lime water with the charcoal powder and blend until well mixed. Strain through a sieve into a large bowl, then add the coconut milk and whisk until smooth.
- 4
In a separate large mixing bowl, whisk together the tapioca flour, jasmine rice flour, cornstarch, salt, and sugar. Pour in the blackened limestone coconut water and mix until evenly combined.
- 5
Transfer the mixture to a large nonstick pot and cook over high heat, stirring constantly for 20 minutes until smooth. Pour the cooked mixture into a cake pan and let it set for about an hour.
- 6
Once firm, cut into 2-inch cubes, garnish with fresh coconut meat, and serve.