Traditional Thai Dessert Recipe Without Oven: Khanom Moro Thai – Authentic Steamed Delight

Home cooks often want to recreate authentic Thai sweets but are hesitant due to lack of oven access or unfamiliarity with traditional methods. This Traditional Thai Dessert Recipe Without Oven: Khanom Moro Thai is crafted to bridge that gap, offering an accessible steamed sticky rice cake recipe using coconut milk and natural flavorings. With clear instructions, ingredient sourcing assistance, and visual tips, our guidance ensures that anyone—regardless of kitchen setup—can prepare this beloved Thai sweet with confidence and authenticity.

What Makes Khanom Moro Thai a Classic Thai Sticky Rice Cake Without Oven

Khanom Moro Thai is a traditional steamed coconut rice cake flavored with palm sugar, pandan, and sometimes shredded coconut. This no-bake Thai dessert relies on gentle steaming rather than ovens, making it perfect for households with limited kitchen tools. The balance between creamy coconut milk and natural palm sugar gives it a comforting, subtly sweet profile that resonates with fans of classic Thai sweets.

Why Choose This Steamed Thai Sweet Recipe Over Baked Desserts

• No oven required—steam method ideal for any kitchen
• Simple ingredients: sticky rice, coconut milk, palm sugar, pandan
• Naturally gluten-free and vegetarian
• Authentic Thai street food flavor in your home
• Portable and great for gifts or potlucks

Ingredients for Traditional Thai Dessert Recipe Without Oven: Khanom Moro Thai

This steamed dessert uses pantry-friendly ingredients you can find at Asian markets or well-stocked grocery stores:

Core Ingredients

• 2 cups glutinous (sticky) rice, soaked 4–6 hours or overnight
• 1 cup thick coconut milk
• ½ cup water
• ½ cup palm sugar, finely chopped or grated
• ¼ teaspoon salt
• 2 pandan leaves, knotted (for fragrance)

Optional Flavor Enhancers

• ½ cup shredded young coconut (sweet)
• 1 teaspoon sesame seeds or grated coconut for garnish
• Edible flower petals (e.g., butterfly pea) for color

Ingredient Selection Tips

• Use premium glutinous rice for the best chewiness
• Choose creamy, thick coconut milk—shake can well before use
• Pandan leaves add natural aroma; alternatives are vanilla or banana leaf
• Palm sugar gives rich flavor without overpowering sweetness

Step-by-Step Instructions to Make Khanom Moro Thai at Home

1. Soak and Prepare Rice

1. Rinse the glutinous rice until water runs clear.
2. Soak in clean water for 4–6 hours or overnight.
3. Drain the rice before cooking.

2. Mix Coconut Milk and Palm Sugar Base

1. In a saucepan, bring coconut milk, water, salt, and palm sugar to gentle simmer.
2. Add pandan leaves and stir until sugar fully melts.
3. Maintain low heat—avoid boiling to preserve creaminess.

3. Combine and Steam the Mixture

1. In a steaming tray or pan, mix drained rice with the sweet coconut mixture until combined.
2. Add shredded coconut if using, gently mix.
3. Steam over boiling water for 30–40 minutes, stirring halfway for even cooking.

4. Serve and Garnish Khanom Moro Thai

• Transfer warm dessert to serving dishes or moulds.
• Sprinkle with sesame seeds or grated coconut.
• Allow to cool slightly; serve warm or at room temperature.
• For colorful presentation, tuck edible petals around the edges.

Variations and Serving Enhancements for Steamed Coconut Rice Cake

Get creative with your Khanom Moro Thai by trying these variations:

• Add a layer of caramelized palm sugar sauce on top
• Swirl in butterfly pea water for a blue-hued cake
• Mix in mashed taro or pumpkin for color and flavor
• Serve in banana leaf cups for authentic presentation

Explore more steamed Thai dessert ideas in this Thai desserts collection.

Health Benefits and Cultural Value of Khanom Moro Thai

This coconut palm sugar jelly is gluten-free, vegetarian, and made with whole ingredients. Coconut milk offers healthy fats and minerals; palm sugar contains trace potassium and iron. Sticky rice provides sustained energy without heavily processed flour. This dessert upholds Thai culinary heritage, traditionally shared at festivals and family gatherings.

Storage and Make-Ahead Tips

• Refrigerate in airtight container for up to 2 days
• Re-steam or microwave with light sprinkle of water to refresh texture
• Best served warm, but cold is equally delicious
• Prep rice and coconut base ahead, then steam before serving

Conclusion: Enjoy Authentic Khanom Moro Thai Without an Oven

This Traditional Thai Dessert Recipe Without Oven: Khanom Moro Thai proves that you don’t need an oven to enjoy classic Thai sweets at home. With simple ingredients, clear steps, and no-bake steamed cooking, you can bring the taste of Thai kitchens to your table. Follow these guidelines to create a chewy, fragrant coconut rice cake that honors Thai tradition and delights your family or guests. Try it today and discover the joy of authentic Thai dessert made easy.