Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 cup coconut milk
- 1/2 cup water
- 4 egg yolks
- 1/4 cup vegetable oil
- 1/2 cup shredded coconut
- 24 mini tart shells
Special equipment needed:
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Tart pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, whisk together the all-purpose flour, rice flour, cornstarch, sugar, salt, and baking powder.
3. In another bowl, whisk together the coconut milk, water, egg yolks, and vegetable oil.
4. Add the wet ingredients to the dry ingredients and whisk until well combined.
5. Stir in the shredded coconut.
6. Place the mini tart shells on a baking sheet.
7. Pour the batter into the tart shells, filling them about 3/4 of the way full.
8. Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the tart shells for a few minutes before removing them from the pan.
10. Serve warm or at room temperature.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
350°F
Serving size:
24 mini cakes
Nutritional information:
Calories per serving: 100
Fat: 5g
Carbohydrates: 13g
Protein: 1g
Sodium: 70mg
Sugar: 5g
Substitutions for ingredients:
- You can use coconut sugar instead of regular sugar.
- If you don't have rice flour, you can use all-purpose flour instead.
- You can use any type of milk instead of coconut milk.
Variations:
- You can add chopped nuts or dried fruit to the batter.
- You can top the cakes with whipped cream or fruit.
Tips and tricks:
- Make sure to whisk the batter well to ensure a smooth texture.
- Don't overfill the tart shells, as the cakes will rise while baking.
- If the cakes are browning too quickly, cover them with foil.
Storage instructions:
Store the cakes in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cakes, place them in a 350°F oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the cakes on a platter with a dusting of powdered sugar and a sprinkle of shredded coconut.
Garnishes:
Garnish the cakes with fresh fruit or a dollop of whipped cream.
Pairings:
Pair the cakes with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cakes as a dessert after a meal of Thai curry or stir-fry.
Troubleshooting advice:
- If the cakes are too dry, try adding a little more coconut milk to the batter.
- If the cakes are too wet, try adding a little more flour to the batter.
Food safety advice:
Make sure to store the cakes in an airtight container to prevent contamination.
Food history:
Khanom Khai Thong is a traditional Thai dessert that is often served during special occasions such as weddings and festivals.
Flavor profiles:
The cakes have a sweet and nutty flavor from the coconut and a slightly chewy texture from the shredded coconut.
Serving suggestions:
Serve the cakes as a sweet treat with a cup of tea or coffee.
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Region: Thai