Small hemispheres of coconut and rice batter cooked in a special cast-iron pan until golden on the outside and soft and custardy inside. These popular Laotian street snacks are both sweet and slightly savory.
Nutrition & Info
Equipment Needed
Instructions
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1
Whisk rice flour, coconut milk, water, sugar, and salt into a smooth batter.
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2
Fold in the finely chopped spring onions for a savory note.
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3
Heat the hemisphere pan over medium heat and brush each well with oil.
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4
Pour batter into each well until about three-quarters full.
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5
Cover and cook for five to seven minutes until the edges are golden and the centers are set.
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6
Remove with a skewer and serve warm, pairing two halves together to form spheres.
Did You Know?
The special half-sphere pans used for khao nom kok are passed down through generations and seasoned over decades to achieve the perfect non-stick surface for these delicate cakes.
Chef's Notes
Equipment Tips
- coconut cake pan (aebleskiver pan)
The Story Behind Khao Nom Kok
Khao Nom Kok is one of the most recognizable street foods in Laos, with vendors pouring batter into cast-iron hemisphere pans at morning markets across the country. The batter of coconut milk, rice flour, and sugar creates a cake that is crispy on the outside and impossibly soft inside. These cakes connect modern Laos to ancient traditions of coconut-based confections.
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