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| Nom Krok is an ubiquitous street snack made in the cast iron kanom krok pan. This version is rich, custardy and consistent. |
Ingredients
Makes: 50 cakes
- 2 cups (500ml) coconut cream
- 3/4 cup + 1-2 Tablespoon rice flour
- 1 1/2 Tablespoon tapioca flour
- 1/4 cup finely grated coconut
- 1/4 cup caster sugar
- 1 Tablespoon finely ground jasmine rice
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 2 green onions, sliced thinly
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| Mix all of the ingredients until the sugar is dissolved. You may have to add more rice flour after testing the batter. |
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| Heat up the kanom krok pan. When it is hot, wipe the divets several times with a well oiled cloth. |
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| 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. If the cakes stick too much, add a tablespoon of rice flour and try again. |
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| 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. |
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| Add a sprinkle of green onion to the cakes before covering. After the cakes are cooked, the hemispheres are usually placed on top of each other to make little spheres. |
