Kanom Krok (coconut cakes) | How to make Kanom Krok (coconut cakes)

By Rita Arora  |  19th Sep 2016  |  
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  • Kanom Krok (coconut cakes), How to make Kanom Krok (coconut cakes)
Kanom Krok (coconut cakes)by Rita Arora
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

53

0

About Kanom Krok (coconut cakes) Recipe

Kanom Krok is an ubiquitous street snack made in the cast iron kanom krok pan. Made with rice flour and coconut cream, these sweet street treats are ridiculously tasty, addictive and easy to make. They are served piping hot in a cup fashioned out of a banana leaf. The outsides are a little bit crisp, the insides moist, silky and melt in your mouth soft.

Kanom Krok (coconut cakes) is one dish which makes its accompaniments tastier. With the right mix of flavours, Kanom Krok (coconut cakes) has always been everyone's favourite. This recipe by Rita Arora is the perfect one to try at home for your family. The Kanom Krok (coconut cakes) recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Kanom Krok (coconut cakes) is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Kanom Krok (coconut cakes) is perfect to serve 4 people. Kanom Krok (coconut cakes) is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Kanom Krok (coconut cakes). So do try it next time and share your experience of cooking Kanom Krok (coconut cakes) by commenting on this page below!

Kanom Krok (coconut cakes)

Ingredients to make Kanom Krok (coconut cakes)

  • Rice flour 75 grams
  • Tapioca flour 25 grams
  • sugar 50 grams
  • coconut cream 350 ml
  • water 50 ml or as required
  • salt a pinch
  • 1/4 cup finely grated coconut
  • 1/4 cup vegetable oil

How to make Kanom Krok (coconut cakes)

  1. In a bowl, mix the rice flour, tapioca flour, sugar, coconut cream, water and salt until smooth.
  2. Heat up the kanom krok pan (appam pan) When it is hot, wipe the divets several times with a well oiled cloth.
  3. The pan is ready when the batter is poured and it sizzles. The pan should not be smoking.
  4. Stir the batter and pour in 1 or 2 divets for testers. Cover and let cook for 5 minutes and check. The cake should be brown around the outside, but not burnt.
  5. Carefully take out the cakes by scraping around them with a spoon.
  6. Stir the batter every time you make a batch, because the rice flour settles to the bottom. Make sure the divets are well oiled before making a batch.
  7. Add a sprinkle of grated coconut to the cakes before covering. After the cakes are cooked, the hemispheres are usually placed on top of each other to make little spheres.

My Tip:

If the cakes stick too much, add a tablespoon of rice flour and try again.

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