Coconut Custard Dessert | Khanom Krok | ขนมครก

Ingredients

• 1/2 cup rice flour
• 1/2 cup coconut milk
• 2 Tablespoons cooked jasmine rice
• 1/4 cup unsweetened coconut (finely grated )
• 8 Tablespoons club soda
• 1 Tablespoon sugar
• 1/4 teaspoon salt
• 1 cup coconut cream
• 4 Tablespoons sugar
• 2 Tablespoons rice flour
• 1/4 teaspoon salt
• green onion (corn, taro, or pumpkin for toppings)

Steps

1. 1

   Make the inner layer by combining all of the ingredients and mixing until smooth.

2. 2

   Next make the outer layer. Mix all ingredients except the cooked jasmine rice, coconut flakes, and 2 tablespoons of the club soda. Pound or blend the rice and coconut flakes with the 2 tablespoons of club soda until they form a fine paste and then incorporate into the rest of the ingredients you just mixed.

3. 3

   Heat your seasoned khanom krok pan over medium heat. If you're not able to find a khanom krok pan, an Ebelskiver pan apparently works just as well.

4. 4

   Add a drop of canola oil (~1/8 teaspoon) to each well and let it get hot. It should be hot enough that when you add the batter it sizzles.

5. 5

   Add 1 tablespoon of the outer layer to each well and then lift the pan (using a pan holder - it's hot!) and swirl it until the batter forms a thin layer around the entire well.

6. 6

   Add 1 tablespoon of the inner layer to each well to fill it. If you want to add toppings, add them at this point. Then, cover the pan with a top and let it steam for about 5-6 minutes until the bottom layer is golden brown and the top layer is fairly solid.

7. 7

   Using a butter knife, gently lift each custard from the pan. Serve the khanom krok in pairs of two.