์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Lao Coconut Pancakes
Khao Nom Kok
These delightful bite-sized coconut pancakes are a popular street food and dessert in Laos. Crispy on the outside with a soft, custardy interior, they are made with rice flour, coconut milk, and a hint of sweetness.
๐ง ์ฌ๋ฃ
- 1 cup Rice flour
- 1.5 cups Coconut milk(full fat)
- 1/4 cup Sugar(plus more to taste)
- 1/2 tsp Salt
- 1/4 cup Water
- 2 tbsp Vegetable oil or coconut oil(for greasing the pan)
- 1 tbsp Optional: Toasted sesame seeds(for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
In a medium bowl, whisk together rice flour, sugar, and salt.
- 2
Gradually whisk in the coconut milk and water until you have a smooth, thin batter. The consistency should be like thin cream.
- 3
Heat a special Khao Nom Kok pan (a dimpled, cast-iron pan) or a non-stick mini muffin pan over medium heat. Lightly grease each dimple with oil.
- 4
Once the pan is hot, pour the batter into each dimple, filling them about two-thirds full.
- 5
Cook for about 3-5 minutes, or until the edges start to set and turn golden brown. You can gently lift an edge to check.
- 6
Carefully flip the pancakes using a skewer or small spatula. Cook for another 2-3 minutes until golden brown and cooked through.
- 7
Remove the pancakes from the pan and place them on a serving plate. If desired, sprinkle with toasted sesame seeds.
- 8
Serve warm.
๐ก ์ ๋ฌธ๊ฐ ํ
- โA proper Khao Nom Kok pan is recommended for the authentic shape and texture.
- โEnsure the pan is hot before adding the batter for a crispy exterior.
- โAdjust sugar to your preference; some like them sweeter, others less so.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a few drops of pandan extract to the batter for a green color and subtle flavor.
- Some variations include a small amount of cooked corn kernels or taro in the center.
- Serve with fresh fruit like mango or papaya.