Name: Kanom Krok (coconut cakes) recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Rice flour 75 grams; Tapioca flour 25 grams; Sugar 50 grams; Coconut cream 350 ml; Water 50 ml or as required; Salt a pinch; 1/4 cup finely grated coconut; 1/4 cup vegetable oil

ABOUT Kanom Krok (coconut cakes) RECIPE

Kanom Krok is an ubiquitous street snack made in the cast iron kanom krok pan. Made with rice flour and coconut cream, these sweet street treats are ridiculously tasty, addictive and easy to make. They are served piping hot in a cup fashioned out of a banana leaf. The outsides are a little bit crisp, the insides moist, silky and melt in your mouth soft.

Ingredients Serving: 4

Rice flour 75 grams
Tapioca flour 25 grams
Sugar 50 grams
Coconut cream 350 ml
Water 50 ml or as required
Salt a pinch
1/4 cup finely grated coconut
1/4 cup vegetable oil

Instructions

In a bowl, mix the rice flour, tapioca flour, sugar, coconut cream, water and salt until smooth.
Heat up the kanom krok pan (appam pan) When it is hot, wipe the divets several times with a well oiled cloth.
The pan is ready when the batter is poured and it sizzles. The pan should not be smoking.
Stir the batter and pour in 1 or 2 divets for testers. Cover and let cook for 5 minutes and check. The cake should be brown around the outside, but not burnt.
Carefully take out the cakes by scraping around them with a spoon.
Stir the batter every time you make a batch, because the rice flour settles to the bottom. Make sure the divets are well oiled before making a batch.
Add a sprinkle of grated coconut to the cakes before covering. After the cakes are cooked, the hemispheres are usually placed on top of each other to make little spheres.

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