Ingredients with Measurements:
- 2 cups glutinous rice
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup mung beans, soaked overnight
- 1/4 cup green onion, chopped
- 1/4 cup cilantro, chopped
- Vegetable oil for greasing
Special equipment needed:
- Kanom Krok pan (Thai coconut pancake pan)
Step-by-step instructions:
1. Rinse the glutinous rice 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, water, sugar, and salt. Heat the mixture over medium heat until the sugar dissolves.
4. Add the cooked rice to the coconut milk mixture and stir until well combined. Let the mixture cool for 10-15 minutes.
5. In a blender, puree the soaked mung beans with 1/2 cup of water until smooth.
6. Add the mung bean puree to the rice mixture and stir until well combined.
7. Grease the kanom krok pan with vegetable oil and heat over medium heat.
8. Pour the rice mixture into the pan, filling each well about 3/4 full.
9. Sprinkle chopped green onion and cilantro on top of each pancake.
10. Cover the pan and cook for 5-7 minutes or until the edges of the pancake are golden brown and crispy.
11. Use a small spoon or fork to remove the pancakes from the pan and serve hot.
Time:
Preparation time: 2 hours (including soaking time)
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
Makes approximately 24 pancakes
Nutritional information:
Calories per serving: 120
Total fat: 5g
Saturated fat: 4g
Cholesterol: 0mg
Sodium: 70mg
Total carbohydrates: 18g
Dietary fiber: 1g
Total sugars: 7g
Protein: 2g
Substitutions for ingredients:
- You can use regular rice instead of glutinous rice, but the texture will be different.
- You can substitute brown sugar or honey for the white sugar.
- You can use other types of beans, such as black beans or kidney beans, instead of mung beans.
Variations:
- You can add shredded coconut or coconut flakes to the pancake batter for extra coconut flavor.
- You can add chopped shrimp or crab meat to the pancake batter for a savory version.
- You can add chopped fruit, such as mango or pineapple, to the pancake batter for a sweet and fruity version.
Tips and tricks:
- Make sure to grease the pan well to prevent the pancakes from sticking.
- Don't overfill the wells with batter, or the pancakes will be difficult to flip.
- Use a small spoon or fork to flip the pancakes over in the pan.
- Serve the pancakes hot for the best flavor and texture.
Storage instructions:
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or in a pan over low heat until warmed through.
Presentation ideas:
Arrange the pancakes on a platter and garnish with additional chopped green onion and cilantro.
Garnishes:
Chopped green onion and cilantro
Pairings:
Thai iced tea or coffee
Suggested side dishes:
Thai curry or stir-fry
Troubleshooting advice:
- If the pancakes are sticking to the pan, try greasing the pan more or using a non-stick pan.
- If the pancakes are not cooking through, try lowering the heat and cooking them for a longer time.
Food safety advice:
Make sure to cook the pancakes thoroughly to prevent any foodborne illness.
Food history:
Kanom Khrok Khao Niew Thua is a traditional Thai dessert that originated in the central region of Thailand. It is typically made with glutinous rice, coconut milk, and mung beans.
Flavor profiles:
Sweet, coconutty, slightly savory
Serving suggestions:
Serve the pancakes as a snack or dessert.
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Region: Thai