Empty My Fridge
The Thai Food To Eat Before You Die
Ingredients
- Rice · cooked50 g
- Rice flour50 g + 2 tbsp
- Coconut milk1 ¼ cups
- Coconut · shredded dried¼ cups
- Sugar · finely chopped30 g + 2 tbsp
- Salt½ tsp
- Coconut oil
- Scallion · thinly sliced
- Sweet corn · cooked
- Cooked taro cubes
Instructions
- Blend all the shell ingredients except the oil in a blender until smooth.
- Whisk the rice flour, sugar and salt together until no lumps remain. Add the coconut milk and whisk until the sugar dissolves.
- Prepare the toppings and a cooling rack.
- Heat the pan to 325°F if it has temperature control, or over medium heat on the stovetop. Sprinkle a little water on it: it is ready when the water sizzles away immediately.
- Brush half the holes with oil. Stir the shell batter, then spoon about 1/2 tablespoon into each oiled hole.
- Stir the filling batter, then add 1 teaspoon of filling into the middle of each shell, wiggling the spoon slightly as you pour.
- Cook about a minute or two until partly set, then add the toppings. Heavier toppings should go on only once the cakes are set enough that they don't sink.
- Cook about 5 minutes more until the bottom is crispy and golden and the top no longer runs when the pan is tilted. If the top is still runny, cover the pan to steam it for a minute.
- Lift the cakes onto a cooling rack with a small spoon and let them cool a few minutes before eating. Serve while warm.
Summarized from Pailin's Kitchen's video. Watch it for the details.
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ScallionRiceCoconut milkSweet cornCoconut
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