Laotian coconut cakes called kanom krok are a beloved street food there. We made them to be our dessert for the Laotian meal which failed on the first try. They burned on the outside and would not cook on the inside. I was using a abelesk pan as opposed to a kanom krok cast iron pan and I needed to add a bit more rice flour to accommodate for that difference. The second time, they turned out just right. They are delightful little half spheres that have a touch of green onion in them. They are light and yummy and I see why they are loved! Although my new friends Jen from Worldonawhim.com and Megan from HelloMeganO.com didn’t get to try them, perhaps they will attempt to make them.
Laotian Coconut Cakes (Kanom Krok)
- 1 cup coconut cream
- 1/2 cup rice flour plus a few more tablespoons if necessary
- 1 Tablespoons tapioca flour
- 1/2 teaspoon salt
- 2 Teaspoons finely ground toasted sticky rice
- 1/8 cup caster sugar
- 1 green onion finely sliced
- vegetable oil to oil the wells in the pan
- Mix all the ingredients together until the sugar is dissolved
- Add more flour if the batter is too thin, you may have to experiment a few times to get this right.
- Heat up the kanom krok pan
- wipe the divets with a well oiled paper towel.
- Add in the batter it should sizzle but not smoke, adjust the flame as necessary
- Add a couple pieces of the green onion to each cake
- Cover and cook for about 5 minutes you can check on them along the way
- Use a spoon to remove the cake
- You can put two together to make a ball with a toothpick which is how they are often served in Laos.