Laos

LAOS: Sweet Coconut Cakes

Using rice flour, it’s no surprise this has a mochi feel to it. They remind me of scallops when they come out of the pan. I cooked at 480…similar to a Yorkshire Pudding, but they don’t rise…

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INGREDIENTS:

500 ml coconut milk
375 g rice flour
125 g caster sugar
vegetable oil, for greasing 

DIRECTIONS:

Place the coconut milk, rice flour and sugar in a mixing bowl. Add a pinch of sea salt and 500ml water, and whisk until completely smooth.

Heat a khao nom kok pan or a Dutch pancake pan (poffertjes pan) to medium. Brush each mould or hole with vegetable oil. Before proceeding, make sure the pan is hot, or the cakes will be difficult to remove. Pour the batter into each mould, close the lid and cook for 4-5 minutes, or until the cakes are browned and crisp, but moist in the centre. Using an oiled stainless steel Chinese soup spoon or teaspoon, remove the cakes from the pan. Repeat with the remaining batter.