Coconut-rice pancakes (khanom krok)
Here a good receipt for a good breakfast! a marvellous mixture of coconut and rice!
Ingredients
4
Optional filling ingredients:
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Preparation
Preparation10 min
Cook time25 min
- If using canned coconut milk, spoon into a small saucepan 1 ¾ cup of the creamiest part from the top of three cans of coconut milk.
- Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 ½ tablespoon of tapioca or arrowroot flour.
- Stir until smooth. Set aside. Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.
- Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut.
- Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth. Heat a well-seasoned kanom krok griddle on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals.
- When the griddle is hot, brush the surface indentations with peanut or corn oil.
Wait a few seconds before spooning the salty rice mixture into each indentation to about two-thirds full. - The batter should sizzle when it hits the hot . Before the batter sets, add a dab of the sweet coconut cream mixture over the top to fill and sprinkle the center of each cake with a little bit of one of the toppings, or leave plain. Cover with a round lid and allow to cook for a few minutes, or until the pancakes are firm and crispy brown on the bottom. Remove gently with a rounded spoon. Re-grease the griddle before making the next batch. Because rice flour tends to settle, stir the coconut mixture well before pouring onto the griddle.
