November is coming to an end, and Thanksgiving has come and gone. This year Black Friday started on Thursday Thanksgiving day. We usually don’t venture out for black Friday shopping. The long standing line and both I and husband are not made for each other. I too have stood in long lines during my college days to watch my favorite hero’s movie, however, now standing in line is not cup of my tea. My two kids won’t help either.
We shopped this Saturday morning after busy black Friday. Both my prince and princess got dresses. I too got some goodies, like a wok, grill and griddle combo and thermos. My daughter got her own toy kitchen. Otherwise my pots and pans are vanishing from the cupboards and coming back in really bad shape. She also got miniature blender, coffee maker and toaster. So morning after waking up from the bed she starts cooking in her toy kitchen, bring mamma and papa pretending tea, soup, in her plastic bowl. We have to taste it and tell her it is good. Then she will ask do you want more? If you nod your head she will bring another round of her tasty dishes. Anyway I got some extra toy stuff to take care of it. It is really hard to walk around without tripping on toys. If I put toys in the basket and keep it aside, it will come back to floor within 5 minutes. Once upon a time I was a cleaning freak, now I am happy if I can get some continuous sleep. Not worry too much of cleaning. If I worry, my hair will start pulling up. Basically our Christmas shopping is over. On the top of it my hubby had a muscle spasm resulting in bad back pain, so we stayed pretty much in our house except for venturing out for shopping on Saturday.
I Hope everybody has started to put on Christmas tree and lighting, but we are not putting up tree this year, but lighting will depend upon the master of house gets some time. He told me he will do it this Saturday, we will see promises some time broken ones.
I need to soak some dry fruits for cake in rum if possible this week. I don’t know when I can do that.
Coming back to recipe, Khanom Kork, is a coconut rice pancakes and also famous street snacks of Thailand. I have a weakness towards, Thai cuisine, also to street food. I feel if somebody makes living out if then it should be good, otherwise nobody will buy. I am planning to make this pancake for long time. Every time when I watch YouTube video, I will be thinking that, I am going to make it today. But something always comes in between and I didn’t get time to make. This weekend, I finally made this. Main ingredients in these small beauties are coconut, rice, coconut milk, tapioca flour, green onion. Since I don’t have khanom kork pan, I used my uniyappam pan/ Ebelskiver pan, it won’t be thin round as the one you get thai street, but it will be slightly deeper side.
I adapted the recipe from a post of Thai blogs along with tip of using the drink Sprite from the post. He has given the recipe from the book It rains, fishes legends and traditions and the joys of thai cooking by Kasma Loha-Unchit. I have seen lots of version of this recipe; some are using cooked rice, and some using lime stone paste. Street food vendors are usually making it by mixing Kharom krok flour and water and coconut milk. So I thought Kasma’s recipe will be more loyal.
So after looking at YouTube video and sizzling sounds it makes, it put on my apron and started making it. I did first batch and it turned out the pan was too hot and burnt it. So next batch onwards I reduced the heat from medium to low and it took about 20 minutes as my pan has deeper indentions than the traditional one. Also they are making it in charcoal which can maintain uniform heat for long time. These are tasty and delicious, even my princess approved it. I had some leftover for next evening tea that too was devoured with lot of enthusiasm.
These khanom Krok/coconut rice pancakes has two layers; the outer layer is crisp and inner layer is custardy or soft layer. Traditional topping includes, green onion, pumpkin, taro etc. I used traditional green onion topping and carrot that is my addition
In one video the vendor is selling them in banana leaves boats, so I made some and served in homemade banana leaves boat.
If you are crazy coconut lover/Thai food lover, then try this at comfort of your home. They are delicious. You may be making it more often.
First grab ingredients from the panty.
For outer layer, in a blender grind raw rice and desiccated coconut into fine powder. Add this mixture to a medium bowl. To this add rice flour, coconut milk, salt and sugar and water form a loose batter. Consistency of batter should right when you mix batter with wooden spoon it gets coats to back of the spoon in a thin layer. When you are ready to make Khanom Krok mix in sprite.
For coconut cream, open coconut milk can and without shaking remove upper thicker part into a bowl. To this add tapioca flour, salt, sugar and mix well together form a thick cream and set aside. If it is not dissolving properly lightly heat and mix once again for uniform mixing. This makes your inner layer ready.
Heat unniappam pan /Ebelskiver pan/ Khanom krok pan, brush with oil and pour the batter for outer layer. When it sets after 2-3 minutes add custard layer, and sprinkle the topping of your choice. I used green onion and carrot. Cover and cook until the custard layer sets it takes about 25 minutes in low heat.
Remove it serve in pairs. Enjoy with your favorite tea or coffee.
Khanom Krok/ Thai Coconut Rice Pancake
Adapted from It rains, fishes legends and traditions and the joys of Thai cooking by Kasma Loha-Unchit.
Prep Time 10 minutes
Cook Time 1 hour
Serves 14 no
For Outer layer
1/2 cup Rice flour
1 ½ tablespoon desiccated coconut
3/4 tablespoon Raw rice
1 cup coconut milk ( I used Thai kitchen brand)
1/4 cup water
1/4 cup sprite
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoon canola oil
For Custard Layer
1 cup thick coconut cream ( Upper portion of canned coconut milk without shaking)
1 ½ tablespoon tapioca flour
1/2 teaspoon salt
2 tablespoon sugar
¼ cup chopped Green onions/ carrot
If using canned coconut milk, spoon into a small saucepan the creamiest part from the top of two cans of coconut milk. Add sugar and tapioca flour and mix everything to form smooth and set aside.
Combine the remaining coconut milk from the cans and stir until smooth,
Grind the uncooked white rice and dessicated coconut in a food mill or clean coffee grinder as finely as possible.
In a medium pan combine the two with the rice flour, salt sugar and coconut milk.
Stir and mix until well blended and smooth. Consistency of batter should right when you mix batter with wooden spoon it gets coats to back of the spoon in a thin layer. When you are ready to make Khanom Krok mix in sprite.
Heat a well-seasoned khanom krok pan(or substitute with an Ebelskiver pancake pan ) on the stove,
When the griddle is hot, brush the surface indentations with canola oil .
Wait a few seconds before spooning the outer layer mixture into each indentation to about two-thirds full.
The batter should sizzle when it hits the hot metal. (If you have a teakettle with a spout, you may find it helpful as a container from which to pour the rice batter onto the griddle.)
Before the batter sets or in 2 minutes, add a dab of the sweet coconut cream mixture/inner layer 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. It takes about 25 minutes if you are using Ebelskiver pan.
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.Serve the khanom krok in pairs of two.
- Use traditional topping like pumpkin, taro, corn kernel etc.
Winner of Swerve Giveaway is Cindy Brickley. Congrats, Mail me your mail address.
I am linking this delicious snack to Hearth and Soul blog hop hosted here.