Thailand

Khanom krok

Name: Khanom krok
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 cup plus 2 tbsp rice flour; 1/4 cup cooked rice; 1 cup thin coconut milk; 5 tbsp divided sugar; 1 tsp divided salt; 1 cup coconut cream thick coconut milk; 1 stalk sliced spring onion (green onion, scallion); a few tbsp sweet corn kernels (corn kernels); Cooking oil (vegetable oil), for greasing

Crisp edged coconut cups with a wobbly, salty sweet centre. Street market magic.

40 minTime

5 gProtein each

mildSpice

Married pairs2 chapters · 1 min read

Make it your way

Grandma's wayCoconut rice cups with a salty sweet coconut cream top.

The original

426kcalsame

5 gproteinsame

3 gfibresame

40minutessame

Khanom krok.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1 cup plus 2 tbsp

Cooked rice¼ cup

Thin coconut milk1 cup

Sugar5 tbsp, divided

Salt1 tsp, divided

Thick coconut milk1 cup coconut cream

Spring onion (green onion, scallion)1 stalk, sliced

Sweet corn kernels (corn kernels)a few tbsp

Cooking oil (vegetable oil)for greasing

Method

5 steps

1Blend 120 g rice flour, the cooked rice, thin coconut milk, 20 g sugar and 2 g salt until smooth.
2Mix the coconut cream with the rest of the sugar, salt and rice flour for the topping.
3Heat the pan over medium and grease each cup. Fill two thirds with base batter.
4Spoon the coconut topping on, sprinkle spring onion or corn, cover and cook 4 to 5 minutes.
5Scoop out with a spoon and press halves together in pairs.

Serve it like this

Serve warm in pairs on a banana leaf or small plate, spring onion side up. Thai iced tea or hot coffee alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thailand

Khanom krok

Crisp edged coconut cups with a wobbly, salty sweet centre. Street market magic.

40 minTime

5 gProtein each

mildSpice

Married pairs2 chapters · 1 min read

Make it your way

Grandma's wayCoconut rice cups with a salty sweet coconut cream top.

The original

426kcalsame

5 gproteinsame

3 gfibresame

40minutessame

Khanom krok.

Per serving, worked out from the ingredient table.

Ingredients

Rice flour1 cup plus 2 tbsp

Cooked rice¼ cup

Thin coconut milk1 cup

Sugar5 tbsp, divided

Salt1 tsp, divided

Thick coconut milk1 cup coconut cream

Spring onion (green onion, scallion)1 stalk, sliced

Sweet corn kernels (corn kernels)a few tbsp

Cooking oil (vegetable oil)for greasing

Method

5 steps

1Blend 120 g rice flour, the cooked rice, thin coconut milk, 20 g sugar and 2 g salt until smooth.
2Mix the coconut cream with the rest of the sugar, salt and rice flour for the topping.
3Heat the pan over medium and grease each cup. Fill two thirds with base batter.
4Spoon the coconut topping on, sprinkle spring onion or corn, cover and cook 4 to 5 minutes.
5Scoop out with a spoon and press halves together in pairs.

Serve it like this

Serve warm in pairs on a banana leaf or small plate, spring onion side up. Thai iced tea or hot coffee alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Khanom krok

Make it your way

Ingredients

Method

Khanom krok

Make it your way

Ingredients

Method

Make it a meal