Ingredients with Measurements:
- 1 cup glutinous rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 2 ripe mangoes, peeled and sliced
- 1/4 cup toasted sesame seeds
- 1/4 cup chopped roasted peanuts
Special equipment needed:
- Kanom Krok pan (or aebleskiver pan)
Step-by-step instructions:
1. Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 2 hours or overnight.
2. Drain the rice and place it in a steamer basket. Steam the rice for 20-25 minutes or until it is cooked through.
3. In a saucepan, combine the coconut milk, sugar, and salt. Cook over medium heat until the sugar is dissolved.
4. Add the cooked rice to the coconut milk mixture and stir to combine. Cook over low heat for 5-10 minutes or until the mixture thickens.
5. Grease the kanom krok pan with oil and heat over medium heat.
6. Spoon the rice mixture into the pan, filling each well about 3/4 full.
7. Add a slice of mango on top of each pancake.
8. Cook for 2-3 minutes or until the edges are golden brown. Use a skewer or chopstick to flip the pancake over and cook for another 2-3 minutes.
9. Repeat with the remaining rice mixture and mango slices.
10. Serve the kanom khrok khao niew mamuang hot, sprinkled with sesame seeds and chopped peanuts.
Time:
Preparation time: 2 hours (for soaking the rice)
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
Makes about 20-24 pancakes
Nutritional information:
Calories per serving: 180
Fat: 9g
Carbohydrates: 24g
Protein: 2g
Sodium: 100mg
Sugar: 14g
Substitutions for ingredients:
- You can use regular rice instead of glutinous rice, but the texture will be different.
- You can use honey or agave syrup instead of sugar.
- You can use other fruits instead of mangoes, such as strawberries, bananas, or peaches.
Variations:
- You can add pandan leaves or vanilla extract to the coconut milk mixture for extra flavor.
- You can top the pancakes with coconut flakes or whipped cream.
- You can make a savory version of kanom khrok by omitting the sugar and adding scallions, corn, or shrimp to the rice mixture.
Tips and tricks:
- Make sure to grease the pan well to prevent the pancakes from sticking.
- Use a skewer or chopstick to flip the pancakes over gently.
- You can keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the pancakes in the microwave or in a steamer basket until heated through.
Presentation ideas:
Arrange the pancakes on a platter and sprinkle with sesame seeds and chopped peanuts. Serve with extra mango slices on the side.
Garnishes:
Sesame seeds, chopped peanuts, coconut flakes, whipped cream
Pairings:
Thai iced tea, coconut water, green tea
Suggested side dishes:
Fresh fruit salad, green salad, grilled shrimp skewers
Troubleshooting advice:
- If the pancakes are sticking to the pan, try greasing the pan again or using a non-stick pan.
- If the rice mixture is too thick, add more coconut milk or water to thin it out.
- If the pancakes are not cooking through, lower the heat and cook for a longer time.
Food safety advice:
Make sure to cook the rice and coconut milk mixture thoroughly to prevent any foodborne illnesses.
Food history:
Kanom khrok is a traditional Thai dessert that is typically made with rice flour and coconut milk. The addition of mango and sticky rice is a popular variation.
Flavor profiles:
Sweet, creamy, nutty, fruity
Serving suggestions:
Serve the kanom khrok khao niew mamuang as a dessert or as a snack.
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Region: Thai