1 Cup Rice Flour
1/2 Cup Sweet-Rice Flour
1/4 Cup (About 3 Tablespoon) Sugar
1/2 Teaspoon Salt
1- 1/4 Cup Water
1/2 Can Coconut Milk (Unsweetened)
1 Cup Cooked Rice
1 Can Coconut Milk
1/3 Teaspoon Salt
4 Tablespoon Bottom-Mix
1 Tablespoon Sugar
2 Stalk of Scallion (Thinly Slice)
Add all the bottom mix ingredient in a blender and run it for about 2-3 minutes.
The topping is mix by hand.
You can cook it in the Kanom Krok pan that you can purchase on-line from this website. http://importfood.com/cwkk1201.html
I don’t own one, so I just use a cupcake pan and use it with the tin-foil-liner. If you can not find the liner you don’t really need it but for clean-up purposes it is a lot easier. Fill the cupcake pan 2/3 with bottom-mix and bake it in an oven at 400 degree for 5-8 minutes when it starts to become more solid with just the little liquid in the middle add the topping almost to the top of the pan and cook it for 5 minutes more. It won’t taste exactly the same because it is not cooked in the Kanom Krok pan but the flavor is there, and it’s still good.
Traditionally it is cook on a charcoal stove in the Kanom Krok pan. It can be cook on a stove top as well. Again you would fill the Kanom Krok pan 2/3 of the way and cover it and let cook for 5-8 minutes or until it starts to become solid and then add the topping and allow the topping to cook (maybe 5 minutes longer).
When you cook it over charcoal or stove top the bottom gets crispy, it’s really nice… soft on the inside and crispy on the outside. I think the pan is a good investment….money well spent. I’ll probably get one soon. Try it. I hope you enjoy it. There’s a lot of this recipe on-line but I find that they put too much rice or rice flour in it and it gets too solid. I like it a little soft.