Wednesday, 4 April 2012

Khanom Krok - Coconut Rice Cake

Khanom Krok
  • 1 cup rice flour
  • 2 cups water
  • ½ cup cooked rice
  • ½ cup white coconut grated
  • ½ tsp. salt 
Coconut for topping;
  • 1 cup coconut cream
  • ½ cup sugar
  • 1 ½ tsp. salt
  1. Add flour into a bowl, mix with 1 cup water and stir, and then soak them for 12 hours or overnight.
  2. Mix cooked rice, grated coconut, and 1 cup of water into the blender and blend all together.
  3. Pour the blended mixture into the rice flour mixture, add salt and stir well. Used it as flour (batter) Khanom Krok.
  4. For the topping, mix coconut milk, sugar and salt together. Stir to dissolve sugar.
  5. Set the stove to low heat, plate the Khanom Krok mold on top and spray the cooking oil or gently wipe each socket.
  6. Spoon the flour/batter 1/3 into the socket. Add the coconut topping, cover and wait until around the edge turn brown; use a spoon to shovel up.
  7. Serve with coffee for breakfast, afternoon tea or as a snack as well.
PS. I have bought this electric takoyaki pan from Bangkok and I use to make Khanom Krok Mold.  

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