Ingredients with Measurements:
- 1 cup glutinous rice flour
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 cup cooked mung beans
- 1/4 cup yellow curry paste
- 1/2 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Kanom Khrok pan (a special pan with small round molds)
Step-by-step instructions:
a. In a mixing bowl, combine glutinous rice flour, coconut milk, water, sugar, and salt. Mix well until smooth.
b. Heat the Kanom Khrok pan over medium heat. Brush each mold with oil.
c. Pour the batter into each mold until it's almost full. Add a spoonful of cooked mung beans on top of each mold.
d. Cook for 2-3 minutes until the batter is set and the bottom is golden brown.
e. Using a small spoon, add a dollop of yellow curry paste on top of each mold.
f. Sprinkle breadcrumbs on top of each mold.
g. Cover the pan with a lid and cook for another 2-3 minutes until the curry paste and breadcrumbs are crispy.
h. Use a small spatula to remove the Kanom Khrok from the pan and transfer to a serving plate.
i. Repeat the process until all the batter is used up.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium heat
Serving size:
Makes about 20 Kanom Khrok
Nutritional information:
Calories per serving: 100
Fat: 3g
Carbohydrates: 16g
Protein: 2g
Sodium: 80mg
Sugar: 4g
Substitutions for ingredients:
- You can use regular rice flour instead of glutinous rice flour.
- You can use any type of cooked beans instead of mung beans.
- You can use any type of curry paste you like.
Variations:
- You can add shredded coconut to the batter for extra coconut flavor.
- You can add chopped scallions or cilantro to the batter for extra flavor.
- You can use different types of beans or vegetables as a filling.
Tips and tricks:
- Make sure to brush each mold with oil to prevent sticking.
- Don't overfill the molds with batter, or it will spill over.
- Use a small spoon to add the curry paste on top of each mold, so it doesn't spread too much.
- Cover the pan with a lid to cook the Kanom Khrok evenly.
Storage instructions:
You can store the leftover Kanom Khrok in an airtight container in the fridge for up to 3 days.
Reheating instructions:
You can reheat the Kanom Khrok in the microwave or in a toaster oven until warm.
Presentation ideas:
Arrange the Kanom Khrok on a plate and sprinkle with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Thai iced tea or coffee
Suggested side dishes:
Thai green papaya salad or tom yum soup
Troubleshooting advice:
- If the Kanom Khrok sticks to the pan, brush more oil on the molds.
- If the batter is too thick, add more water or coconut milk.
- If the curry paste burns too quickly, reduce the heat.
Food safety advice:
Make sure to cook the Kanom Khrok thoroughly to avoid any foodborne illnesses.
Food history:
Kanom Khrok is a traditional Thai dessert that originated in the central region of Thailand. It's usually made with coconut milk and rice flour and served as a snack or dessert.
Flavor profiles:
Sweet, savory, and crispy
Serving suggestions:
Serve the Kanom Khrok as a snack or dessert.
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Region: Thai