Thai pudding with coconut topping- ka nom ta go

Coconutpudding tago_small

When I was young ( in primary school), my sisters, my brother and I were staying with grandmother during the day while our parents working outside until late night. My grandmother always taught us how to cook Thai desserts and help her preparing and cooking. Our houses were very far from the shop. We always made everything from scratch. Started from peeling the coconut skin, get rid of the shell, scratch the coconut meat with old style hand machine, mix with the water and squeeze it with two hands until we got the fresh coconut cream. This process is the most difficult for me as a young girl. Meanwhile, my two sisters helped to put rice grain in the hand grinder, and keep grinding until we got enough rice flour. When I grow up, my mum has had diabetic type 1, so we didn’t cook Thai dessert much. Nearby my old office or my old house, there were the sellers hold two big baskets, one at the front and one at the back and there was a big stick in the middle to hold and balance them. They walked to everywhere and sold them until sold out. It came in small pandan leave cups, 1-2 bath each. I always orderred at least 10 cups and it disappeared within 10 minutes. The pandan leave flavour, fresh coconut cream made me tried it again and again.

Thai Version

Thai pudding with coconut topping- ka nom ta go

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 10 cups (cup size 2x2 inches)

Thai pudding with coconut topping- ka nom ta go


  1. 35 grams rice flour
  2. 125 grams white sugar
  3. 380 ml water
  4. 1/2 teaspoon Jasmine essence or 1 pandan leave
  5. 100 grams chopped cook corn kernel or chopped chestnut
  6. Coconut Topping
  7. 360 ml coconut cream
  8. 25 grams rice flour
  9. 1 teaspoon salt


  1. Place the water and white sugar in medium saucepan, stir in rice flour until just combined.
  2. Tie the pandan leave into small ball and place together into saucepan ( You can replace pandan leave with 1/2 teaspoon of Jasmine essence)
  3. Bring the rice flour mixture to a boil on medium heat until sugar dissolved. Remove the pandan leave. Reduce heat; simmer until rice flour is thicken.
  4. Stir in the corn kernel or chestnut ( You can replace corn kernel with chestnut or even cooked taro); simmer for few minutes, turn the heat off. Set aside.
  5. Use spoon to transfer the rice mixture into 1/2 of the prepared cup or kra-thong which made of pandan or banana leaves. (You can replace pandan leaves cups with small ramekins.)
  6. Coconut Topping
  7. Place the coconut cream, rice flour, and salt in medium sauce pan.
  8. Bring to a boil on medium heat, stirring until it is cooked.Turn the heat off.
  9. Use spoon to transfer the coconut mixture on top of rice flour mixture which rest in the cups immediately. (This process has to do quickly before coconut mixture set)
  10. It could be served as dessert immediately or cool.


Make cups or kra-thong before started cooking the filling and topping. I have no pandan leaves to make kra-thong, I used banana leaves (leave in the sun for an hour before making cups).

About Sunisaoley

Sunisaoley is a Thai housewife living in Australia with her Australian husband and single pre-teen daughter. She loves cooking, gardening and travelling.


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