THAI DESSERT, 2015, THAI COCONUT PANCAKE,★★★★★, KHANOM BA BIN, THAI DESSERT, COCONUT CAKE,

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THAI DESSERT, 2015, THAI COCONUT PANCAKE,★★★★★, KHANOM BA BIN, THAI DESSERT, COCONUT CAKE, THAI DESSERT, 2015, THAI COCONUT PANCAKE,★★★★★, KHANOM BA BIN, THAI DESSERT, COCONUT CAKE,

This Coconut Cake Thai called “KHANOM BA – BIN” This easy, low-fat cake recipe has the texture of angel food with the flavor of coconut. Light and moist, this coconut cake is delicious on its own. This coconut cake is great to serve simply as an everyday treat. It’s the easy breazy days of summer – any time of year!

INGREDIENTS:

4 cups Grated coconut meat
2 cups Palm sugar
¼ cup Pre-sifted glutinous rice flour
¼ cup Rice flour
1 ½ cups Coconut cream
2 tbsp. Vegetable oil
PREPARATION:
Melt the palm sugar in a pot containing the creamy coconut milk.
Boil this mixture until the sugar is melted, take off the stove and allow to cool.
Once the liquid is cool, add the grated coconut meat and both kinds of flour. Mix well.
Oil the inside of a baking pan with vegetable oil.
Then pour the coconut mixture into this pan and spread evenly.
Bake in an oven 350 F or 180 C for 30 minutes until the cake is cooked and browned on top.
Take cake out of the oven and let cool.
Once cool, cut into squares and serve.
Tips…

If you have trouble finding fresh coconut meat, desiccated coconut can be substituted. It is available in all grocery stores in the baking section. This dessert is very popular with young children.

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Thai delicacies, Thai snack, This delicacy is considered as a dessert while some consider it a street food snack. The main ingredient of this snack consist of flour batter and coconut cream and is cooked over a charcoal fire in a pan.
Kanom Krok is a special coconut pudding that’s unique to Thailand, often prepared on the streetside by vendors who make it to order (see our street vendor video below). There are different minor variations, depending on the chef, and it’s always prepared in a cast iron “kanom krok pan” which we offer. Usually the pan is placed directly over charcoal in a round clay oven (see photos below), but the pan works fine on a gas range or electric stovetop. We recommend making sure the pan is thoroughly heated but over medium (not high) heat.

Khanom krok has two layers–first the rice flour mix is cooked, followed by the sweet coconut milk topping. Too much heat will burn the bottom layer, so it might take a bit of practice to get the pan temperature just right, and a nice crispy bottom. Our recipe is very simple, and delicious!

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