Another one of my favourite street food snacks has to be khanom krok. This can be loosely translated into English as Coconut Pudding. It is basically a mixture of flour batter and coconut cream cooked in a pan over a charcoal fire. You can find them in most places around Thailand with the same basic recipe.
- 1 cup rice flour
- 2 cups water
- 1/3 cup steamed (cooked) jasmine rice
- 1/2 cup grated, dried coconut (available in the baking section of most supermarkets)
- 1/2 teaspoon salt
- 1 cup coconut cream
- 1/2 cup sugar
- 1.5 teaspoon salt
- 1 green onion (scallion) chopped
- Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok).
- In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water.
- Blend together until finely mixed. Pour this into the bowl of rice flour and water that's been sitting. Mix well by hand. Set aside.
- Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.
- Cooking the Khanom KrokThe video below is an excellent way to learn the method of cooking khanom krok.
- Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. Using a spoon (our Thai spoon, with sharp edges and made of stainless steel, works perfectly), add the bottom layer mixture into each hole so it's about 2/3 full.
- Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up.
- Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 minutes, or a bit more).
- Remove each cake, and serve warm. Usually the cakes are served as two