Kanom Krok Thai Coconut Treats Recipes
KANOM KROK- THAI COCONUT TREATS
Make and share this Kanom Krok- Thai Coconut Treats recipe from Food.com.
Provided by Codychop
Categories Dessert
Time 25m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients for bottom layer in blender and blitz for 1 minute.
- Place all topping ingredients (EXCEPT scallions) in bowl and microwave 1.5 minute until sugar is melted (stir upon taking out of microwave.).
- Heat the aebleskiver pan over medium heat until hot and then spray with non-stick cooking spray.
- Spoon 1 T of bottom mixture (scoop up from bottom of bowl to catch any coconut or rice bits) into each well.
- Let cook for about 3 minutes, covered until set.
- Spoon 1/2 t. of topping onto each piece and sprinkle each with a few chopped scallions, cook a further 2 minute Carefully remove when bottom are crisp and brown.
Nutrition Facts : Calories 399.9, Fat 18.2, SaturatedFat 15.9, Sodium 401.1, Carbohydrate 56.7, Fiber 1.7, Sugar 17.3, Protein 4.6
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- *Both batters can be made in advance and stored in the fridge. Bring it out to room temp before using. If the shell batter has thickened up too much, you can add a bit of water to thin it out so it pours easily. The batter should have a runny consistency as shown in the video.
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- Next make the outer layer. Mix all ingredients except the cooked jasmine rice, coconut flakes, and 2 tablespoons of the club soda. Pound or blend the rice and coconut flakes with the 2 tablespoons of club soda until they form a fine paste and then incorporate into the rest of the ingredients you just mixed.
- Heat your seasoned khanom krok pan over medium heat. If you're not able to find a khanom krok pan, an Ebelskiver pan apparently works just as well.
- Add a drop of canola oil (~1/8 teaspoon) to each well and let it get hot. It should be hot enough that when you add the batter it sizzles.
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