?Khanom krok is a traditional Thai dessert that is made with rice and coconut pancakes. The pancakes are usually filled with a sweetened coconut filling, but they can also be filled with other fillings such as chocolate or fruits.
Put first 6 ingredients into a bowl, pour the boiling water over and leave to get cold. Blend at high speed in an electric blender until very finely ground. Mix the coconut milk, sugar and salt together and reserve.
Heat the indented pan and brush with oil. With a ladle, pour rice mixture into each hollow, to almost fill. Cook over low heat or in a hot oven, 220 degrees C (425 degrees F), until firm. Top each with 1 teaspoon of the coconut milk mixture. Add a sprinkling of chopped spring onion, a few corn kernels, or some dried shrimp powder and finish by cooking for a further 1-2 minutes. Run a small spatula between the pan and each cake to loosen, and if the outside is well browned and crisp, remove to a wire rack. Serve warm.
Ingredients
Directions
Put first 6 ingredients into a bowl, pour the boiling water over and leave to get cold. Blend at high speed in an electric blender until very finely ground. Mix the coconut milk, sugar and salt together and reserve.
Heat the indented pan and brush with oil. With a ladle, pour rice mixture into each hollow, to almost fill. Cook over low heat or in a hot oven, 220 degrees C (425 degrees F), until firm. Top each with 1 teaspoon of the coconut milk mixture. Add a sprinkling of chopped spring onion, a few corn kernels, or some dried shrimp powder and finish by cooking for a further 1-2 minutes. Run a small spatula between the pan and each cake to loosen, and if the outside is well browned and crisp, remove to a wire rack. Serve warm.
