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Lao Khao Nom Kok
Coconut Cakes
Khao Nom Kok are delightful, bite-sized Laotian coconut cakes, often found as street food. Made from a simple batter of rice flour, coconut cream, and sugar, these small cakes are cooked in a special dimpled pan, resulting in a crispy exterior and a soft, creamy interior. They are slightly sweet and have a rich coconut flavor, making them a popular dessert or snack.
🧂 Ingredienser
- 100 g Rice flour
- 50 g Organic granulated sugar
- 350 mL Coconut cream
- 50 mL Water
- 0.5 tsp Salt
- Vegetable oil(for greasing the pan)
- Powdered sugar(for dusting (optional))
👨🍳 Fremgangsmåde
- 1
In a medium mixing bowl, whisk together the rice flour, granulated sugar, coconut cream, water, and salt until the mixture is smooth and the sugar is dissolved. The batter should be pourable but not too thin.
💡 Professionelle Tips: If the batter seems too thick, add a tablespoon of water at a time. If too thin, add a tablespoon of rice flour. - 2
Heat a 'kanom krok' pan (a special dimpled pan for these cakes) or an aebleskiver pan over low to medium-low heat. Once heated, lightly grease each hollow with vegetable oil.
💡 Professionelle Tips: Low heat is crucial to prevent the cakes from burning before they cook through. - 3
Pour the batter into each hollow, filling them about two-thirds full. You should hear a gentle sizzle.
💡 Professionelle Tips: Do not overfill the hollows, as the batter will expand slightly. - 4
Cover the pan and cook for about 3-4 minutes, or until the edges of the cakes start to turn golden brown and pull away from the sides.
- 5
Uncover the pan. If the cakes are still soft in the center, you can carefully flip them using a small spatula or a toothpick to expose the uncooked side to the heat for another minute or two, or until cooked through. Alternatively, continue cooking covered until the centers are set.
- 6
Use a toothpick or small spatula to carefully remove the cakes from the pan. Serve warm, dusted with powdered sugar if desired.
💡 Professionelle Tips: Traditionally, two half-spheres are joined together to form a ball, often secured with a toothpick.
💡 Professionelle Tips
- ✓A special 'kanom krok' pan is ideal, but an aebleskiver pan can be used as a substitute.
- ✓Keep the heat low and consistent to ensure even cooking. The cakes should be golden brown, not burnt.
- ✓These cakes are best enjoyed fresh and warm.
- ✓Some variations include adding slivers of green onion or toasted coconut flakes to the batter.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add finely chopped green onions to the batter for a savory note.
- Incorporate shredded dried coconut into the batter for a more intense coconut flavor.
- Serve with a side of fresh fruit like mango or pineapple.