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Grilled Coconut Cakes – Kanom Paeng Jee

A Recipe of Kasma Loha-unchit
Recipe Copyright © 2005 Kasma Loha-unchit.

Many Thai recipes are based on healthy coconut. If you like this recipe, try Grilled Coconut Rice Cakes (kanom krok) as well.

(Click image to see larger version.)

Grilled Coconut CakesIngredients

  • 1 cup glutinous rice flour
  • 1/2 cup rice flour
  • 3/4 to 1 cup palm sugar
  • 1/4 to 1/2 tsp. sea salt
  • 1 large egg
  • 2 1/2 to 3 cups fresh shredded coconut (for added textural interest, use a combination of fine shreds and coarser long shreds)
  • 1/8 to 1/4 cup coconut milk, warmed through till smooth
  • 1 tsp. vanilla extract
  • 1/4 – 1/2 cup palm, coconut or peanut oil
  • Optional: for a smoky flavor, smoke the shredded coconut with a dessert incense candle (tien ohb) for 1 to 2 hours before using (See Kasma's blog entry: Incense Candles – Tien Ohb.)

Knead the two kinds of rice flour with the palm sugar, salt, egg and fresh shredded coconut. Slowly stir in enough coconut milk to make a thick mixture the consistency of thick oatmeal. Add a teaspoon of vanilla and stir well into the mixture.

Using an incense candleGenerously grease the heated surface of a flat griddle with palm, coconut or peanut 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 browned, flip over and brown the second side, dribbling more oil into the pan as needed to brown the cakes evenly. After turning, press down on the pancakes with the spatula so that their entire surface makes contact with the hot surface of the pan. Transfer to a wire rack to cool.

Serve warm. Makes 3 to 4 dozen small pancakes.

Notes and Pointers:

A dessert incense candle (tien ohb) is literally a candle that burns on both ends. It has a thick cotton wick infused with herbal and floral essences and is covered with bee’s wax likewise infused with essences..

To smoke with the incense candle, spread the shredded coconut over the bottom of a large pot that has a tight lid. Make a well in the center to accommodate a small sauce dish. Light both ends of the incense candle, blow out the flames and quickly drop it onto the sauce dish. Immediately cover pot with lid. Lid may be weighted down with an overturned mortar to make the pot more airtight and keep the smoke from escaping. Leave the pot alone for at least an hour.

For an even smokier flavor, stir the shredded coconut after one hour of smoking and repeat process for another one to two hours.

See Kasma's blog entry: Incense Candles – Tien Ohb.

You might enjoy learning how to Cook Thai food from Kasma in a Thai cooking class.

Kasma teaches this recipe in the Evening Series Advanced Set A-2.

Recipe Copyright © 2005 Kasma Loha-unchit. All rights reserved.

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