Grilled Coconut Cakes

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Kanom Paeng Jee

A Recipe of Kasma Loha-unchit
Recipe Copyright © 2002 Kasma Loha-unchit.

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Ingredients for Grilled Coconut Cakes

1 cup glutinous rice flour
1/2 cup rice flour
1 cup palm sugar
1/4 tsp. salt
1 large egg
2-1/2 cups fresh shredded fresh coconut
1/8 to 1/4 cup pink limestone water (see notes below) or substitute coconut milk
1 tsp. vanilla extract
1/4 to 1/2 cup peanut, palm or coconut oil
Incense candle (tien ohb) for adding smoky flavor – optional (see notes below)

Knead the two rice flours with the palm sugar, salt, egg and fresh shredded coconut. Slowly add the limestone water and continue to knead until the mixture is moist and the cream from the coconut meat is pressed out and mixed in with the flours. The consistency should be that of a very thick cake batter. Add a teaspoon of vanilla and stir well into the mixture. Generously grease the heated surface of a flat griddle with peanut or palm oil. Drop the coconut mixture with a spoon onto the hot griddle, making small, round, flat pancakes about 1 1/2 inches across. Fry over low to medium heat until golden brown, turn over and brown the second side, dribbling in more oil into the pan as needed to brown the cakes evenly. Transfer to a wire rack to cool.

Serve warm. Makes 3 to 4 dozen small pancakes.

Kasma's Notes and Pointers for Grilled Coconut Cakes:

Limestone paste is available in small plastic containers in markets that carry Thai and Southeast Asian ingredients. It comes red or white in color and smells just like the mineral limestone. Red or pink limestone, which is preferred as a crisping agent in cooking, is simply white limestone with turmeric added (the turmeric turns the limestone pinkish red).

Empty the contents of a small container into a 2-quart jar. Fill with water, cover tightly with a lid and shake to dissolve the limestone. Let stand 1 to 1 1/2 hours, or until the water has almost cleared, before using. Store the limestone in the jar of water for future use (no need to refrigerate), each time adding more water and shaking the jar an hour or so before using.

Limestone water is widely used in making Thai pastries, pickles and fried foods, as a key ingredient that promotes crispness.

For a smoky flavor, the coconut batter may be smoked with a special incense candle (tien ohb) made of organic matter including herbs and flower petals. Such a candle is commonly used in the making of sweetmeats and desserts to add a spicy fragrance and smokiness. Brown in color, it has a curved shape and can be lit on both ends. This exotic item as this may not be easy to find in Western countries; ask for it in specialty Thai markets in cities with sizable Thai populations. If you travel to Thailand, look in stores that carry incense and merit-making supplies. There are several different kinds from which to choose. Sniff and discover which fragrance you like. One candle will last a long time; it will burn very slowly and produce a lot of scented smoke.

To smoke with an incense candle, put the uncooked coconut mixture loosely in a bowl and place the bowl inside a large pot. Light the candle on both ends and position alongside the bowl. Close the lid tightly, adding extra weight over the top if necessary – such as an inverted stone mortar – to prevent smoke from escaping. Allow to smoke 30 minutes to one hour. For a stronger smoky flavor, relight the candle after 30 minutes to produce more smoke.

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Recipe Copyright © 2002 Kasma Loha-unchit. All rights reserved. All rights reserved.
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Page added 1 May 2002. Last Updated 11 April 2007.