Steam Oven Coconut Pancakes - Steamed Custard Cakelets

 

Steam Oven Coconut Pancakes - Steamed Custard Cakelets

Laos Steam Oven Coconut Pancakes - Steamed Custard (Khanom Krok)

Khanom Krok are delightful little coconut pancakes that are a popular street food in Laos and Thailand. Using a steam oven provides a gentle and even heat source, resulting in a perfectly cooked, creamy custard centre and a slightly crisp exterior.

Yields: 20-24 small pancakes

Prep time: 15 minutes

Cook time: 20-25 minutes

Ingredients:

For the Custard Batter:

  • 1 cup full-fat coconut milk
  • ½ cup rice flour
  • ¼ cup tapioca starch
  • ¼ cup granulated sugar (adjust to your preference)
  • ¼ teaspoon salt

For the Topping Batter:

  • ½ cup full-fat coconut milk
  • 1 tablespoon rice flour
  • Pinch of salt

Equipment:

  • Two medium bowls
  • Whisk
  • Steam oven with a perforated pan or a steamer basket that fits inside
  • Small ladle or spoon

Instructions:

1. Prepare the Custard Batter:

  • In a medium bowl, whisk together the coconut milk, rice flour, tapioca starch, sugar, and salt until smooth. Make sure there are no lumps.
  • Set the batter aside to rest for at least 15 minutes. This allows the rice flour and tapioca starch to fully absorb the liquid, resulting in a smoother texture.

2. Prepare the Topping Batter:

  • In another medium bowl, whisk together the coconut milk, rice flour, and a pinch of salt until smooth.
  • Set aside.

3. Prepare the Steam Oven:

  • Preheat your steam oven to 100°C (212°F).
  • If using a steamer basket, line it with banana leaves or parchment paper with holes to prevent the batter from dripping through.

4. Steam the Pancakes:

  • Place the perforated pan or steamer basket inside the steam oven.
  • Using a small ladle or spoon, pour a small amount of the custard batter into each well of the pan or make small circles on the prepared liner in the steamer basket. They should be about 2-3 inches in diameter.
  • Immediately spoon a small amount of the topping batter onto the centre of each pancake.
  • Close the steam oven and steam for 20-25 minutes, or until the pancakes are set around the edges and the custard is cooked through but still slightly soft in the centre.

5. Serve:

  • Carefully remove the pancakes from the pan or steamer basket. You may need to use a small spatula to loosen them.
  • Serve warm. Khanom Krok are best enjoyed fresh.

Tips for Perfect Khanom Krok:

  • Batter Consistency: The custard batter should be smooth and pourable, similar to a thin pancake batter. If it seems too thick, you can add a tablespoon or two of coconut milk to thin it out.
  • Don't Overcook: The pancakes should be cooked until set but still slightly soft and creamy in the centre. Overcooking will result in a dry texture.
  • Even Cooking: Ensure the steam oven is preheated and the temperature is consistent for even cooking.
  • Fresh Coconut Milk: Using fresh, full-fat coconut milk will give the best flavour and texture.
  • Variations: Some variations include adding a small amount of cooked sweet corn kernels, chopped green onions, or shredded coconut to the topping batter for added flavour and texture.

Enjoy these delicious and unique Lao coconut pancakes!

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