Kanom Krok

Kanom Krok	Wat Mahathat Ayutthaya Thailand
Bottom layer: 1 c. rice flour 2 c. water (divided) 2 T. ground white rice (or 1/3 c. steamed jasmine rice) 3 T. grated dried coconut ½ tsp. salt	Mix 1 c. rice flour with 1 c. water in a bowl. (Can use the rest of the can of coconut milk, after the cream is removed, instead of water.) Mix well, and let sit for at least an hour. (Overnight is OK). Grind the 2 T. rice in a spice grinder, then mix with the coconut and salt and add 1 c. water. If using steamed rice, blend all together in a blender until finely mixed. Pour this into the bowl of rice flour and water, mix well by hand. Set aside.
Topping: 1 c. coconut cream (or top layer of 13.5 oz. can of coconut milk) ½ c. sugar 1 ½ tsp. salt 1 ½ T. tapioca flour	Mix coconut cream, sugar, salt and tapioca flour in a bowl until dissolved.
1 green onion, chopped (optional) or ¼ c. corn kernels	Assembly: Heat the kanom krok (or aebleskiver) pan over medium heat, brush with vegetable oil when hot. Spoon the bottom layer mixture into each depression until it is 2/3 full. Swirl pan to distribute up the sides. Wait a moment, then pour about 2 tsp. of topping mixture into each hole to fill it up. Sprinkle with green onion or corn as desired. Cover the pan with a lid and cook until the cups turn slightly brown and crisp around the edge (about 8 – 9 mins.). Remove each cake and serve warm. (Traditionally, two cakes are served together, top side to top side, forming a crispy sphere.)
Next recipe Previous recipe Return to menu	Serves 12 as appetizer.