Khanom krok

Khanom krok

Crispy rice pancakes

By
From
The Complete Asian Cookbook
Makes
24
Photographer
Alan Benson

The pan traditionally used to cook these could best compared to an aebelskiver pan or gem scone iron. Cook these delicious little cakes on a gas stove or in a hot oven. In case you think the juxtaposition of sweet and savoury in the topping odd, rest assured that is a part of their charm.

Ingredients

Quantity Ingredient
200g jasmine rice
4 tablespoons cooked rice
65g fresh coconut, grated
1/4 teaspoon salt
1 tablespoon sugar
750ml boiling water
oil, for cooking
65g corn kernels, to serve
3 spring onions, thinly sliced, to serve
2 tablespoons pounded dried shrimp, (optional), to serve

Topping

Quantity Ingredient
250ml thick coconut milk
2 tablespoons caster sugar
1/4 teaspoon salt
1 tablespoon tapioca flour

Method

  1. To make the topping, mix together the coconut milk and sugar in a large bowl. Whisk in the salt and tapioca flour until combined.
  2. Combine both types of rice, coconut, salt and sugar in a large bowl, pour in the boiling water and let stand until cold. Place in a food processor and process until ground.
  3. Heat a gem scone iron or aebelskiver pan and brush with a little oil. Half-fill each hollow with the rice batter and cook over low heat for 10 minutes, or until firm. Halfway through cooking, top the pancakes with a scant tablespoon of the coconut milk mixture and sprinkle the top with a little of the corn, spring onion and pounded dried shrimp, if using. Cook until topping is just set but still wobbly and serve while warm and crisp.

Note

  • These can also be cooked in a preheated 220ºC oven for 10 minutes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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