Khanom Krok, Thai Coconut Rice Cups with Scallion

What you need

• 75 g (1/2 cup) rice flour, plus 2 tbsp for the topping
• 120 ml (1/2 cup) water
• 2 tbsp cooked jasmine rice
• 20 g (1/4 cup) unsweetened grated coconut, fine, dried or fresh
• 120 ml (1/2 cup) coconut milk
• 5 tbsp granulated sugar, divided
• 1/2 tsp salt, divided
• 240 ml (1 cup) coconut cream
• 2 scallions, green parts, finely chopped
• 1 tbsp vegetable oil, for the pan

Method

Restated from the original video

1. 1

   For the base, whisk 75 g of the rice flour with the water and leave it to hydrate for 1 hour.

2. 2

   Blend the cooked rice and grated coconut with the coconut milk until completely smooth.

3. 3

   Stir the blended paste into the soaked flour with 1 tbsp of the sugar and 1/4 tsp of the salt.

4. 4

   For the topping, whisk the coconut cream with the remaining 4 tbsp sugar, 2 tbsp rice flour and 1/4 tsp salt until the sugar dissolves.

5. 5

   Heat a khanom krok pan or an aebleskiver pan over medium heat and put a few drops of oil in each well.

6. 6

   When the oil sizzles, fill each well about two thirds full with the base batter.

7. 7

   Wait a few seconds for the edges to set, then top each well with about 2 tsp of the topping and scatter over some scallions.

8. 8

   Cover the pan with any lid and cook until the bottoms are golden and crisp and the tops are just set, 6-10 min. Lower the heat if the bottoms brown too fast.

9. 9

   Lift the cups out with a small spoon or blunt knife and serve warm, pressed together in pairs.

10. 10

    Oil the wells again before each batch and stir the batters, as the flour settles.

Imported from rachelcooksthai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.