👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: If the batter seems too thick, add a tablespoon of water at a time. If too thin, add a tablespoon of rice flour.
2. 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.

   💡 Proffstips: Low heat is crucial to prevent the cakes from burning before they cook through.
3. 3

   Pour the batter into each hollow, filling them about two-thirds full. You should hear a gentle sizzle.

   💡 Proffstips: Do not overfill the hollows, as the batter will expand slightly.
4. 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. 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. 6

   Use a toothpick or small spatula to carefully remove the cakes from the pan. Serve warm, dusted with powdered sugar if desired.

   💡 Proffstips: Traditionally, two half-spheres are joined together to form a ball, often secured with a toothpick.