← Nouns Cooking · Thai

Ingredients

• 150 g Rice flour
• 40 g cooked jasmine rice
• 30 g unsweetened desiccated coconut
• 300 ml Coconut milk
• 150 ml Water
• ½ tsp Salt
• 250 ml Coconut cream or cream of coconut
• 3 tbsp Sugar
• ½ tsp Salt
• 1 tbsp Tapioca starch
• 2 Spring onion, thinly sliced (optional)
• 3 tbsp sweetcorn kernels (optional)
• 1 tbsp oil, for greasing the pan

Method

1. Blend the cooked rice, coconut, coconut milk and water until completely smooth. Whisk it into the rice flour and salt to make a thin batter, then leave it to rest for 30 min.
2. For the topping, warm the coconut cream with the sugar and salt just until they dissolve. Let it cool, then whisk in the tapioca starch until smooth.
3. Heat a khanom krok pan or Danish aebleskiver pan over medium heat and brush each cup with a little oil. It is ready when a drop of batter sizzles straight away.
4. Give the batter a stir and fill each cup about two-thirds full. Cook for 1 minute, until the edges start to set, then top up each cup with the coconut topping and sprinkle with spring onion or corn.
5. Cover and cook for 4–5 min, until the bottoms are golden and crisp and the tops have just set but still wobble a little.
6. Lift the pancakes out with a small spoon and pair them up face to face like little clams. Oil the pan again and repeat with the rest; serve warm.

Tips

• Stir the batter before every batch; the rice flour sinks to the bottom.
• Keep the heat moderate: too hot and the bottoms burn before the custard sets.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Temple of Thai Hungry in Thailand