Coconut cake (khanom ba-bin)

Ingredients

• 4 cups Grated coconut meat
• 2 cups Palm sugar
• ¼ cup Pre-sifted glutinous rice flour
• ¼ cup Rice flour
• 1 ½ cups Coconut cream
• 2 table spoons Vegetable oil

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Preparation

• Melt the palm sugar in a pot containing the creamy coconut milk. Boil this mixture until the sugar is melted, take off the stove and allow to cool.
• Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.
• Oil the inside of a baking pan with vegetable oil.
• Then pour the coconut mixture into this pan and spread evenly.
  
• Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.
• Take cake out of the oven and let cool. Once cool, cut into squares and serve.

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