Kanom Tuoy Talai

Name: Kanom Tuoy Talai Cocktail
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 75 ml Makgeolli ((Korean Unfiltered Rice Wine)); 10 ml Giffard Vanilla Syrup; 10 ml Pandan Syrup (*); Top with Salted Coconut Foam (**); 50 g Pandan; 500 g White Sugar; 500 ml Water; 250 g Coconut Milk; 150 g Heavy Cream; 30 g Egg White; 50 ml Rich Simple Syrup (2:1 ratio ); 1/4 tsp Salt

Written by Chulapat (Jun) Charoenloet | January 2, 2021

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Thai Desert Cocktail Recipe

Kanom Tuoy Talai, commonly known as ‘Kanom Tuoy’, is a coconut rice custard. It’s one of the traditional Thai desserts that can be easily found in all regions of Thailand.

Strangely, you can find this dessert in the Boat Noodle restaurant (Thai style noodle dish, similar to beef noodle soup, the stronger flavor with pork/beef blood added, another cool story for another time), on every table. We have a great boat noodle restaurant in our Bangkok street food guide here.

No one really knows the real reason how or why Kanom Tuoy Talai ended up being in the Boat Noodle restaurant as we have seen today.

Many say, it could be that Boat Noodle is very spicy, and the sweetness-saltiness of Kanom Tuoy Talai helps cut down the spiciness of the noodle, perfect dessert right after having a spicy food.

Kanom Tuoy Talai Cocktail

I created this cocktail for a Thai restaurant in Seattle Washington, Kin Len, on their signature cocktail menu, emphasized on the food and culture in each region of Thailand, and here's my interpretation on Kanom Tuoy:

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Prep Time: 20 minutes

Cook Time: 4 minutes

Total Time: 24 minutes

Course: Drinks

Cuisine: Cocktail

Keyword: desert cocktail, Thai Cocktail,

Servings: serving

Calories: 150kcal

Author: Chulapat (Jun) Charoenloet

Equipment

Mixing Vessel
Bar Spoon
Julep Strainer
Ceramic Cup

Ingredients

75 ml Makgeolli (Korean Unfiltered Rice Wine)
10 ml Giffard Vanilla Syrup
10 ml Pandan Syrup *
Top with Salted Coconut Foam **

pandan Syrup *

50 g Pandan
500 g White Sugar
500 ml Water

Salted Coconut Foam

250 g Coconut Milk
150 g Heavy Cream
30 g Egg White
50 ml Rich Simple Syrup 2:1 ratio
1/4 tsp Salt

Instructions

Combine all ingredients except salted coconut foam in a mixing glass.
add ice, and stir for about 40 seconds to reach optimum dilution.
Strain into a ceramic cup.
Top with the coconut foam from the ISI siphon.
Add garnish and serve!

Notes

This cocktail is twisted from the classic cocktail Grasshopper (Creme de Cacao, Creme de Menthe, and Cream) with the element of Thai dessert.

Nutrition

Calories: 150kcal

Tried this recipe?Let us know how it was!

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