Khanom Krok Thai Coconut Rice Pancakes
INGREDIENTS
The Shell:
·
50
g cooked jasmine rice
·
50
g rice flour
·
1
cup water
·
¼ cup coconut milk (see note about good coconut
milk above)
·
¼ cup shredded dried coconut (if you can get
fresh, use fresh)
·
30
g palm sugar, chopped
·
¼
tsp salt
The
Filling:
·
1
cup coconut milk
·
2
Tbsp granulated sugar
·
¼
tsp salt
·
2
Tbsp rice flour
Also:
·
Coconut
oil for greasing the pan, this will give extra coconut aroma, but you can use
neutral flavoured oil if you don’t have it.
Optional
toppings:
·
Chopped
green onions (this is the most classic), cooked sweet corn, cooked taro cubes,
or feel free to experiment with other toppings!
INSTRUCTIONS
For the
shell:
1. Place all ingredients in
a blender and blend until smooth.
For the
filling:
2. Whisk the rice flour,
sugar and salt together until there are no more clumps of flour. Add coconut
milk and whisk until sugar is dissolved. Easy peasy!
3. *Both batters can be made
in advance and stored in the fridge. Bring it out to room temp before using. If
the shell batter has thickened up too much, you can add a bit of water to thin
it out so it pours easily. The batter should have a runny consistency as shown
in the video.
4. Prepare toppings and a
cooling rack.
To cook:
1. Heat the pan at 325°F. To
test pan for readiness, sprinkle a bit of water onto the pan, and if it sizzles
away immediately it’s hot enough. Brush half the holes with coconut oil. I like
to make only half a pan at a time in the beginning because you’ll likely be a
bit slow and clumsy to start, and it’s just more manageable and less hectic to
deal with a few at a time.
**Stir both
batters every time before you use it.**
2. Add ½ Tbsp of the shell
batter into the pre-heated holes. Then add 1 tsp of the filling by dunking the
teaspoon right into the middle of the shell and wiggle it slightly (see video
for this technique). Let them cook for a minute or so, meanwhile, fill the rest
of the pan.
3. After a minute or two of
cooking, the cakes should be partially set, go ahead and add your toppings. If
you’re using heavier toppings like corn or taro, and they sink too much into
the cakes, just let the cakes set a bit more before topping.
4. Continue to let them cook
until the bottom is crispy and golden brown, and the top is no longer runny,
about 5 mins. Give them at least 5 minutes to cook, do not rush them, that is
how you get crispy bottoms. If the bottom is done but the top still needs more
cooking, you can cover the pan with a pot lid to steam the top for 1 minute. To
test doneness, tilt the pan slightly, and if the top doesn’t run, then it’s
done. Tips: Feel free to adjust the temperature of the pan as needed during the
cooking process.
5. Remove the cakes by
pushing them up with a toothpick or skewer, and scooping them out with a spoon.
Place on a rack to cool for a few minutes just so you don’t burn yourself, but
you want to eat these while they’re still warm and crispy. These do NOT keep
well as they go mushy and soggy real fast!! Note: I’m only using the toothpick
to push the cakes up because I don’t want to scratch the nonstick pan with the
spoon, but if you’re using cast iron, you can just use the spoon alone.
Previous
« Prev Post
« Prev Post
Next
Next Post »
Next Post »