August 8, 2011 § Leave a comment
Crispy & soft, sweet & savory coconut ‘pudding’
In college and after college every once in a while we’d motivate and head down to the Berkeley Thai Temple aka Wat Mongkolratanaram where every Sunday they’d set up these amazing Thai food stalls in their courtyard. It was there that I first discovered Kanom Krok (it’s transliterated so you’ll find many different spelling variations). In any case it was this crispy on the outside puddingy on the inside coconut and scallion parcel of oozing deliciousness. I’ve been craving it for SO long. Not even the absolute best Thai places in New York serve it… well Sripraphai serves it but it’s frozen… which is just wrong.
A couple of Christmas times ago a friend gave me an Ebelskiver griddle… and there’s nothing that I hate more than getting a one-task tool in the kitchen, but then I realized one day, all it’s doing is making it easier to fill spherical type foods… et voila! The dream of Kanom Krok was revived. I first made this for my friends Jon Kief and Ginger Nolan to hearty approval. I will make it again, this time with documentation.
Makes a bunch
- 3 14-oz. cans coconut milk, or 1 3/4 cups coconut cream with 3 1/2 cups lighter coconut milk
- 1/4 cup plus 1 Tbs. sugar
- 2 1/2 tbsp tapioca or arrowroot flour
- 3 Tbs. uncooked white rice
- 1/3 cup finely shredded fresh coconut, or 1/4 cup dried, unsweetened shredded coconut
- 2 cups rice flour
- 2 tsp sea salt
- 2 to 3 tbsp peanut or corn oil
Optional Filling Ingredients
- 1/4 cup green onions, cut in thin rounds
- 1/4 cup fresh corn kernels
- 2 tbsp cilantro leaves
If using canned coconut milk, spoon into a small saucepan 1 3/4 cup of the creamiest part from the top of three cans of coconut milk. Heat just enough to melt and smooth out the lumps. Add sugar and stir to dissolve. Allow to cool before mixing in 2 1/2 tbs. of tapioca or arrowroot flour. Stir until smooth. Set aside.
Combine the remaining coconut milk from the cans and stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool.
Grind the uncooked white rice in a food mill or clean coffee grinder as finely as possible. Do the same with the shredded coconut. Combine the two with the rice flour, salt and coconut milk. Stir and mix until well blended and smooth.
Heat a well-seasoned kanom krok griddle (or substitute with an Ebelskiver pancake griddle) on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the salty rice 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, add a dab of the sweet coconut cream mixture 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. 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 warm.