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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.
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
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.