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Lao Coconut Custard Cakes
Khao Nom Kok
Khao Nom Kok are delightful, bite-sized Lao coconut cakes with a crispy exterior and a soft, custardy interior. Made from a simple batter of rice flour, coconut milk, and sugar, these sweet treats are cooked in a special dimpled pan, creating a unique texture and rich coconut flavor.
ð§ ææ
- 100 g Rice flour
- 2 tbsp Tapioca flour
- 50 g Granulated sugar
- 0.5 tsp Salt
- 350 ml Coconut cream(full fat, preferably from a can)
- 50 ml Water
- 1 tbsp Vegetable oil(plus more for greasing the pan)
- 1 tbsp Green onions(thinly sliced, for garnish (optional))
ðšâð³ äœãæ¹
- 1
In a medium bowl, whisk together the rice flour, tapioca flour, sugar, and salt.
- 2
Gradually whisk in the coconut cream, water, and vegetable oil until a smooth, lump-free batter forms. Let the batter rest for at least 30 minutes at room temperature (or up to 2 hours).
- 3
Heat a special dimpled pan (like an Ãbleskiver pan or a khao nom kok pan) over low-medium heat. Lightly grease each dimple with oil.
- 4
Pour the batter into each dimple, filling it about two-thirds full. Cook for 3-5 minutes until the edges start to set and turn golden brown.
- 5
Using a small spoon or toothpick, gently flip each cake. Cook for another 1-2 minutes until golden brown and cooked through. If the cakes are sticking, cover the pan briefly to create steam.
- 6
Remove the cakes from the pan and serve warm, garnished with sliced green onions if desired.
ð¡ ããã®ã³ã
- âKeep the heat on low to medium-low to ensure the cakes cook through without burning.
- âIf you don't have a special dimpled pan, you can try using a mini muffin tin.
- âThe batter will thicken as it rests; give it a good stir before cooking.
- âFreshly shredded coconut can be added to the batter for extra texture.
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- Add a tablespoon of shredded unsweetened coconut to the batter.
- Some recipes include a sprinkle of sesame seeds on top before serving.
- Serve with a side of sweetened condensed milk for dipping.