recipes:kanom_krok
Differences
This shows you the differences between two versions of the page.
| recipes:kanom_krok [2019/06/30 14:27] – external edit 127.0.0.1 | recipes:kanom_krok [2023/03/17 20:15] (current) – rose | ||
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| * 2 tsp sea salt | * 2 tsp sea salt | ||
| * 2 to 3 tbsp peanut or corn oil | * 2 to 3 tbsp peanut or corn oil | ||
| + | * drop or two of pandanus flavoring | ||
| **Optional Filling Ingredients** | **Optional Filling Ingredients** | ||
| Line 23: | Line 24: | ||
| Combine the remaining coconut milk, stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool. | Combine the remaining coconut milk, stir until smooth, heating if necessary to melt the coagulated parts. Allow to cool. | ||
| - | Do the same with the shredded coconut. Combine the two with the rice flour, salt and then add the thinner coconut milk. Stir and mix until well blended and smooth. | + | Do the same with the shredded coconut. Combine the two with the rice flour, salt, pandanus flavoring |
| Heat a well-seasoned kanom krok griddle on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. | Heat a well-seasoned kanom krok griddle on the stove, in a hot oven or over a small round barbecue kettle with medium-hot charcoals. When the griddle is hot, brush the surface indentations with peanut or corn oil. Wait a few seconds before spooning the mixture into each indentation to about two-thirds full. The batter should sizzle when it hits the hot metal. | ||
recipes/kanom_krok.1561919237.txt.gz · Last modified: 2019/06/30 14:27 by 127.0.0.1