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...

• Culinary Adventures with Camilla: Khao Nom Kok (Lao Coconut Cakes)
• Pandemonium Noshery: Laotian Party Noodles - Kua Mee 
• Making Miracles: Lao Grilled Chicken 
• Sneha’s Recipe Sai Gog Khao Jee 
• Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings) 
• Sugarlovespices: Laotian Sweet and Sour Tofu 
• A Day in the Life on the Farm: Pork Larb 
• Cultureatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu)
• Amy's Cooking Adventures: Khao Piak Sen (Lao Chicken Noodle Soup)

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.