Sweet coconut cakes recipe
- Cuisine: Lao
Luke Nguyen gets in the festive spirit, helping out a local street food seller with her coconut cakes.
Ingredients500ml coconut milk
375g rice flour
125g caster sugar
Vegetable oil, for brushing
PreparationPlace the coconut milk, rice flour and sugar in a mixing bowl. Add a pinch of sea salt and 500ml water, and whisk until completely smooth.
Heat a khao nom kok pan or a Dutch pancake pan (poffertjes pan) to medium. Brush each mould or hole with vegetable oil. Before proceeding, make sure the pan is hot, or the cakes will be difficult to remove. Pour the batter into each mould, close the lid and cook for 4-5 minutes, or until the cakes are browned and crisp, but moist in the centre. Using an oiled stainless steel Chinese soup spoon or teaspoon, remove the cakes from the pan. Repeat with the remaining batter.
Displaying 8 of 8 Lao Restaurants.
|2.||Twelve Spices||Canley Heights|
|4.||Suan I-San Restaurant||Newtown|
|5.||Baan Latsamy Thai Restaurant||Manuka|
|6.||Yim Yam, Moonee Ponds||Moonee Ponds|
|7.||Holy Basil||Canley Heights|
|8.||Star Lao Thai Restaurant||Fairfield|
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An extract from the tubers of orchids. Used as a thickening agent; cornstarch may be used as a substitute.