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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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One of the secrets is having a heavy pan with small rounded wells and a lid. Possibly available at Thai specialty shops. I use my cast iron ebelskiver pan. These are served all day by street vendors. Ingredients:
1 pinch lime, paste (thai lime paste) |
4 ounces rice flour |
1 teaspoon arrowroot |
1 1/2 tablespoons jasmine rice, cooked |
1/4 cup coconut, grated |
2 tablespoons coconut cream, thick |
1 pinch salt |
3 -4 tablespoons sugar |
1 pinch salt |
1 cup coconut cream |
2 tablespoons green onions, chopped |
2 tablespoons corn kernels, cooked |
Directions:
1. dissolve lime past in 3/4 cup water and wait 15 minutes for it to completely dissolve. Drain off and reserve the lime water, discard the residue.
2. Mix the rice and arrowroot flours with 2-3 tablespoons of water bit by bit to make a thick batter. Leave to rest, covered for an hour or so.
3. Puree the rice, grated coconut and 2/3's of the lime water in a blender until smooth.
4. Add coconut cream, salt and as much lime water as is needed to achieve a runny batter that will coat the back of a spoon. Be sure there are NO lumps.
5. Leave to settle for a few hours at room temp or refrigerate overnight.
6. Bring batter to room temp before using. You may need to lighten it with a little lime water. Too much and the cakes will be brittle.
7. Mix the sugar, salt and coconut cream together in a bowl, stirring until dissolved. Place to the side.
8. Heat your pan over a low to medium heat for 4-5 minutes or until quite hoot. Ideally over gas.
9. Grease each well with some grated coconut wrapped in muslin or a little veggie oil, then pour batter into each sizzling well until it is 3/4 full.
10. Cover with a lid and cook over low-medium heat until it begins to set around the edges, 3-4 minutes. Swirl to redistribute batter up the sides to the top.
11. Return to heat and let any batter from the sides settle back in the center. Cover again and allow the batter to cook until it is just beginning to set.
12. Gingerly add a tablespoon or so of the coconut cream topping to each - the well should be almost filled. Cover and let it cook a few moments.
13. Now add either chopped green onion or coked corn kernels . Cover once more and cook until the edges are golden and the center is slightly set.
14. Use a small knife to cut around the edge of each well and remove carefully with Chinese soup spoon.
15. Use the point of the spoon to lift the cake away from the mold down to the bottom and lift out.
16. If the first batch are not crisp enough then stir in more lime water to the batter. If too brittle, then add a little coconut cream to the batter.
17. Serve as a single or Siamese twins in pairs.
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