Steam Oven Recipe: Thai Coconut Delights

 

Steamed Oven Kanom Krok (Thai Coconut Delights)

Kanom Krok are a beloved Thai street food, traditionally cooked in a special cast-iron pan, resulting in delightful crispy edges and a custardy, warm centre.² While replicating that exact crispy edge in a steam oven is a challenge, this invented "Steamed Oven Kanom Krok" recipe aims to capture the essence of its creamy, sweet coconut heart with a subtly firm exterior, making it an accessible and equally delicious treat prepared with the convenience of your steam oven. It offers a softer, more uniformly tender texture, allowing the pure coconut and rice flavours to shine.

Ingredients:

• For the Batter:
• 1 cup (160g) jasmine rice, soaked overnight (or at least 4 hours)
• 1/2 cup (80g) cooked white rice (leftover is fine)
• 1.5 cups (360ml) thick full-fat coconut milk (from a can, don't shake it, use the thick cream from the top)
• 1/2 cup (120ml) water
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• For the Coconut Cream Topping:
• 1/2 cup (120ml) thin coconut milk (the remaining liquid from the can, or diluted full-fat coconut milk)
• 1 tablespoon glutinous rice flour (or cornstarch)
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• Optional Toppings/Fillings (for the centre):
• Cooked corn kernels
• Chopped spring onions (for a savoury contrast, surprisingly good!)
• Shredded taro or pumpkin (steamed until soft)
• Cooked black sticky rice

Equipment:

• Steam oven
• Blender or food processor
• Fine-mesh sieve
• Small saucepan
• Non-stick mini muffin tins or silicone mini muffin moulds (this is crucial for shape and easy release)
• Pastry brush or paper towel for greasing moulds

Instructions and Method:

1. Prepare the Batter:

1. Soak Rice: Ensure your jasmine rice has been soaked adequately. Drain it well.
2. Blend Batter: In a blender or food processor, combine the soaked jasmine rice, cooked white rice, thick coconut milk, water, granulated sugar, and salt.
3. Blend until Smooth: Blend on high speed until the mixture is very smooth and creamy, with no discernible rice grains. This may take 2-3 minutes.
4. Strain (Crucial!): Pour the batter through a fine-mesh sieve into a large bowl. Press down on any solids to extract as much liquid as possible. Discard any remaining rice pulp. This straining step is key for a silky-smooth texture. Set the batter aside.

2. Prepare the Coconut Cream Topping:

1. Combine Ingredients: In a small saucepan, whisk together the thin coconut milk, glutinous rice flour (or cornstarch), granulated sugar, and salt until smooth.
2. Cook Gently: Heat over medium-low heat, stirring constantly, until the mixture thickens to a consistency similar to thin custard. Do not boil vigorously. Remove from heat and set aside.

3. Prepare for Steaming:

1. Preheat Steam Oven: Set your steam oven to 100°C (212°F) on the steam function.
2. Grease Moulds: Lightly grease the cups of your mini muffin tins or silicone moulds with a small amount of oil using a pastry brush or paper towel. This helps with easy release and gives a slight "crisp" feel to the steamed exterior.

4. Steaming the Kanom Krok:

1. Fill Moulds (Base Layer): Pour the prepared main batter into each greased mould, filling them about two-thirds full.
2. Add Optional Fillings: If using optional toppings/fillings like corn or spring onion, place a small amount in the centre of each filled mould.³
   
   
3. Initial Steam: Carefully place the muffin tin/moulds into the steam oven. Steam for 8-10 minutes, or until the edges of the Kanom Krok are mostly set and slightly opaque, but the centre is still very soft and jiggly.
4. Add Coconut Cream Topping: Open the steam oven (carefully, as steam will escape). Quickly spoon a small amount of the prepared coconut cream topping into the centre of each Kanom Krok.
5. Final Steam: Close the steam oven door and continue to steam for another 5-7 minutes, or until the Kanom Krok are completely set and firm to the touch, and the coconut cream topping is fully cooked.

5. Cool and Serve:

1. Cool Slightly: Carefully remove the Kanom Krok from the steam oven. Let them cool in the moulds for about 5-10 minutes. This allows them to firm up slightly and makes them easier to remove.
2. Unmould: Gently unmould the Kanom Krok using a small spatula or by carefully popping them out of silicone moulds.
3. Serve Warm: Steamed Oven Kanom Krok are best served warm, allowing their creamy centre to shine. You can also serve them at room temperature.

Tips for Success:

• Rice Quality: Using good quality jasmine rice and soaking it well is important for the right texture and flavour. The cooked rice helps with the overall consistency.
• Blending and Straining: Don't rush the blending process. The smoother the batter, the better the Kanom Krok. Straining is non-negotiable for a silky texture.
• Coconut Milk: Always use full-fat coconut milk for authentic richness. Separating the thick cream for the batter and the thinner liquid for the topping mimics the traditional approach.
• Moulds are Key: Non-stick mini muffin tins or silicone moulds are essential. Their shape helps contain the batter and allows for easier unmoulding.
• Filling Level: Don't overfill the moulds initially, as you'll be adding the cream topping.
• Two-Stage Steaming: The two-stage steaming process is invented here to mimic the Kanom Krok cooking method – allowing the base to set before adding the topping, ensuring the topping sinks into the centre.
• Texture Expectation: Remember, these will be softer and more uniformly tender than pan-fried Kanom Krok. The "crispy edge" is replaced by a lightly firmed, almost bouncy exterior from the steam.
• Savoury Toppings: Don't shy away from the savoury toppings! The saltiness of spring onions or the earthiness of taro provides a wonderful contrast to the sweet coconut.
• Serve Fresh: Like most steamed desserts, Steamed Oven Kanom Krok are best enjoyed fresh, though leftovers can be gently re-steamed for a few minutes.

Enjoy your inventive Steamed Oven Kanom Krok – a soft, fragrant, and delightful new way to enjoy Thai coconut pancakes!