Khanom sali, Thai steamed duck egg cake
Thai khanom sali: A light sponge cake made with beaten egg whites and sugar, colored as desired, studded with grapes, and steamed.
This Thai-inspired cake doesn’t require an oven: the batter, which is beaten until light and fluffy, is steamed for 15 minutes. Once cooled, it’s cut into squares and served as a dessert.
Ingredients and directions
- Prep time20 min
- Cook time20 min
- Total40 min
- DifficultyEasy
- CostBudget
- Cooking methodsteam
- Estimated cost$4.40 $0.37 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $0.40
- $0.01
- $3.99
Prices from US supermarkets for 2 of 3 ingredients; Belgian prices for the rest.
Directions
- Crack the eggs into a mixing bowl and beat them, gradually adding the sugar, until the mixture becomes white and creamy. ≈ 4 min
- Incorporate the flour by gently mixing it, then add a small amount of food coloring. ≈ 4 min
- Line the steamer tray with parchment paper, pour in the dough, and sprinkle with grapes, if desired.
- When the water in the steamer boils, place the plate and cook for 15 minutes, or 20 minutes if the dough is thick.
- Take the cake out of the oven and cut it into pieces. ≈ 8 min
The bill
Khanom sali, Thai steamed duck egg cake
- 1 cup of wheat flour$0.40
- 2 1/2 cups of sugar$0.01
- 10 wooden eggs$3.99
Total$4.40
that's $0.37 per person
Estimated price; varies by store.
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