Thai Street Cakes
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 Batch
ingredients
- 1 pinch lime, paste (Thai lime paste)
- 4 ounces rice flour
- 1 teaspoon arrowroot
- 1 1⁄2 tablespoons jasmine rice, cooked
- 1⁄4 cup coconut, grated
- 2 tablespoons coconut cream, thick
- 1 pinch salt
-
Topping
- 3 -4 tablespoons sugar
- 1 pinch salt
- 1 cup coconut cream
- 2 tablespoons green onions, chopped
- 2 tablespoons corn kernels, cooked
directions
- dissolve lime past in 3/4 cup water and wait 15 minutes for it to completely dissolve. Drain off and reserve the lime water, discard the residue.
- Mix the rice and arrowroot flours with 2-3 tablespoons of water bit by bit to make a thick batter. Leave to rest, covered for an hour or so.
- Puree the rice, grated coconut and 2/3's of the lime water in a blender until smooth.
- Add coconut cream, salt and as much lime water as is needed to achieve a runny batter that will coat the back of a spoon. Be sure there are NO lumps.
- Leave to settle for a few hours at room temp or refrigerate overnight.
- Bring batter to room temp before using. You may need to lighten it with a little lime water. Too much and the cakes will be brittle.
- Mix the sugar, salt and coconut cream together in a bowl, stirring until dissolved. Place to the side.
- Heat your pan over a low to medium heat for 4-5 minutes or until quite hoot. Ideally over gas.
- Grease each well with some grated coconut wrapped in muslin or a little veggie oil, then pour batter into each sizzling well until it is 3/4 full.
- Cover with a lid and cook over low-medium heat until it begins to set around the edges, 3-4 minutes. Swirl to redistribute batter up the sides to the top.
- Return to heat and let any batter from the sides settle back in the center. Cover again and allow the batter to cook until it is just beginning to set.
- Gingerly add a tablespoon or so of the coconut cream topping to each -- the well should be almost filled. Cover and let it cook a few moments.
- Now add either chopped green onion or coked corn kernels . Cover once more and cook until the edges are golden and the center is slightly set.
- Use a small knife to cut around the edge of each well and remove carefully with Chinese soup spoon.
- Use the point of the spoon to lift the cake away from the mold down to the bottom and lift out.
- If the first batch are not crisp enough then stir in more lime water to the batter. If too brittle, then add a little coconut cream to the batter.
- Serve as a single or Siamese twins in pairs.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.