Saturday, October 10, 2020

Khao Nom Kok (Lao Coconut Cakes) #EattheWorld

 

Here we are at October #EattheWorld event. The year is flying by, especially as we, at least on California's central coast, are entering our twenty-ninth week of the shelter-in-place orders. That has meant lots and lots of time in the kitchen. But my family and I did just return from a much-needed trip to see Jake's family. We hadn't left the peninsula, much less our county, since March! So, I was grateful for a change of pace and scenery and we were still really cautious as we traveled and visited.


This Eat the World project is spearheaded by Evelyne of CulturEatz. Read more about her challenge. This month, Evelyne had us heading to somewhere exotic: Laos. Here's the line-up of the #EattheWorld bloggers' Laotian creations...



Laotian cuisine is very similar to other foods we already enjoy and make often. In fact, the evening before this dinner, my boys researched and offered to make Khmer Mee Char (Cambodian street food noodles, they said). Yep, you boys may have just talked yourselves into a new job - Friday night dinners! And both Thai and Vietnamese dishes are on our table fairly frequently. So, I whipped up a dinner of Khao Piak Sen, Jaew Mak Keus, and Pork Laab! I'll be sharing all of those recipes soon; actually, click on the 'pork laab' and go to that original recipe post. It's live already.


In any case, there were many flavors going on that night. Jake and I poured the new Pét-Nat from Donkey & Goat Winery here in California which was a great match for the fresh herbs and slight heat in the dishes. 

But it's the dessert from that dinner that I decided to share today because I've never made anything like it and it was a hit. Plus I despise having unitaskers in my kitchen and, to date, that Æbleskiver has only ever been used for Mormor Agnes’ Æbleskiver. So, I was thrilled to be able to use it for a different recipe. Now I just need to make Japanese takoyaki and I'll feel great about that pan!


Khao Nom Kok
Lao Coconut Cakes

Khao nom kok are bite-sized Lao coconut cakes that are made with rice flour and coconut cream. They are almost ridiculously easy to make and they are addictive to boot. These have been added to our sweet treat rotation as 'you know, those coconut lava bites!' Personally I would describe them, not as lava bites, but as a silky coconut pudding with a crisped skin.

I started with a Thai coconut cake recipe which often has slivers of green onions or dried coconut flakes incorporated into the batter. This Lao version is a little bit more plain which lets the coconut flavors shine.


Ingredients 
makes approximately 2 dozen

  • 100 grams rice flour                
  • 50 grams organic granulated sugar  
  • 350 mL coconut cream      
  • 50 mL water              
  • 1/2 teaspoon salt 
  • Also needed: Æbleskiver pan, oil for the pan (I used canola oil), toothpicks, and powdered sugar for serving

Procedure

In a medium mixing bowl, whisk together the rice flour, sugar, coconut cream, water, and salt until smooth.

Place the pan over the heat and grease each hollow with oil.

Pour the batter into each hollow.  Cook for 3 to 4 minutes.


Check to see if the outsides are browned by gently pulling the sides away from the pan with small spatula. 


Flip and cook on the other side until nicely golden brown. Once the cakes are cooked, you can stack them a few high and secure them with toothpicks. Serve sprinkled with powdered sugar.

9 comments:

  1. Adorable little cakes, thanks for sharing and for allowing me to take the Pork Larb for today.

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  2. These coconut cakes look like a bite of deliciousness! Soft on the inside and crisp on the outside. Plus, they have very few ingredients and they seem pretty easy to make. Now, got to get the pan ;-) .

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  3. These look incredibly delicious! I love how they both seem completely simplistic but with that crisp on the outside and the gooey center fishing the opposite of simple at the same time

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  4. Oh these sound fabulous, I love anything coconut.

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  5. I love the description of little coconut lava cakes! And I'm thrilled for you to have found another tasty use for your pan - I always feel guilty having single use items in the kitchen. Perfect addition to your meal.

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  6. Ooooo I have so many gluten free friends who would appreciate these! I don't have Æbleskiver though so I'll have to try to find a substitute pan for the cooking.

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  7. I'm so excited to see this recipe. I already have an Æbleskiver pan and we eat gluten free in our house, so this is just the thing for us! Love that rice flour and coconut milk combo - it's so chewy and delicious - so I'm sure these'll be the same. Thanks for doing this recipe!

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  8. Cute and yummy coconut cakes, these are so addictive.

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  9. These are just lovely! Great choice!

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