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 1/2 Teaspoon Salt
1 Green Onion (scallion) chopped (optional)
Khanom krok has two layers–first the rice flour mix is cooked, followed by the sweet coconut milk topping. Too much heat will burn the bottom layer, so it might take a bit of practice to get the pan temperature just right, and a nice crispy bottom. Our recipe is very simple, and delicious!
METHOD (BOTTOM LAYER)
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.
Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. You can also cook the khanom krok over a Tao.
Using a spoon, 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 (one placed on top of the other as shown below). Enjoy!