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Last Updated Tuesday September 26 2017 12:45 PM IST

Kanom krok- a Thai coconut pudding

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Kanom krok- a Thai coconut pudding

South Indians boast of their delicious coconut based dishes all the time. But how many of them had the yummiest of them all? And it is not even an Indian dish. Kanom krok, a fairer and juicier version of the South Indian unniyappam is a sweet and gentle dessert made of coconut. Labeled as a popular street food in Thailand, kanom krok found its way to the menu cards of high-end restaurants across the world. You can easily make them on idly molds or unniyappam molds.

Ingredients

1 cup rice flour

2 cups of water

4 tbsp jasmine rice, cooked

½ cup grated coconut, dried

Salt as required


For the topping


1 cup coconut cream

½ cup sugar

2 tbsp rice flour

1 spring onion leaf, chopped

Salt as required  

Preparation

For the outer layer, pour 1 cup water into the rice flour and mix well

Let it sit for an hour

Grind the cooked jasmine rice, grated coconut, 1 cup water and salt together using a blender

Pour this into the rice flour mixture and blend well

In another bowl, mix coconut cream, sugar, rice flour, and salt together until smooth for the topping

Add chopped spring onions to it if needed

Now place a kanom krok pan or unniyappam mold on the stove

Brush oil to the pan when it is hot

Now pour a ladle full of the outer layer mix into the molds.

After two minutes, pour in the topping mix in the middle of each kanom kroks to fill them up

Cover the pan with a lid

Cook until the bottom of the kanom kroks turn golden

Using a butter knife, take them off the molds

Serve them hot in pairs of two

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