Ingredients
-
1
-
4
-
1
-
1 1/2
-
1/4
-
2
-
1
-
-
3 - 4
-
1
-
1
-
2
-
2
-
-
Directions
Thai Street Cakes, One of the secrets is having a heavy pan with small rounded wells and a lid Possibly available at Thai specialty shops use my cast iron ebelskiver pan These are served all day by street vendors , One of the secrets is having a heavy pan with small rounded wells and a lid Possibly available at Thai specialty shops use my cast iron ebelskiver pan These are served all day by street vendors
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Steps
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1
Done
|
Dissolve Lime Past in 3/4 Cup Water and Wait 15 Minutes For It to Completely Dissolve. Drain Off and Reserve the Lime Water, Discard the Residue. |
|
2
Done
|
Mix the Rice and Arrowroot Flours With 2-3 Tablespoons of Water Bit by Bit to Make a Thick Batter. Leave to Rest, Covered For an Hour or So. |
|
3
Done
|
Puree the Rice, Grated Coconut and 2/3's of the Lime Water in a Blender Until Smooth. |
|
4
Done
|
Add Coconut Cream, Salt and as Much Lime Water as Is Needed to Achieve a Runny Batter That Will Coat the Back of a Spoon. Be Sure There Are No Lumps. |
|
5
Done
|
Leave to Settle For a Few Hours at Room Temp or Refrigerate Overnight. |
|
6
Done
|
Bring Batter to Room Temp Before Using. You May Need to Lighten It With a Little Lime Water. Too Much and the Cakes Will Be Brittle. |
|
7
Done
|
Mix the Sugar, Salt and Coconut Cream Together in a Bowl, Stirring Until Dissolved. Place to the Side. |
|
8
Done
|
Heat Your Pan Over a Low to Medium Heat For 4-5 Minutes or Until Quite Hoot. Ideally Over Gas. |
|
9
Done
|
Grease Each Well With Some Grated Coconut Wrapped in Muslin or a Little Veggie Oil, Then Pour Batter Into Each Sizzling Well Until It Is 3/4 Full. |
|
10
Done
|
Cover With a Lid and Cook Over Low-Medium Heat Until It Begins to Set Around the Edges, 3-4 Minutes. Swirl to Redistribute Batter Up the Sides to the Top. |
|
11
Done
|
Return to Heat and Let Any Batter from the Sides Settle Back in the Center. Cover Again and Allow the Batter to Cook Until It Is Just Beginning to Set. |
|
12
Done
|
Gingerly Add a Tablespoon or So of the Coconut Cream Topping to Each -- the Well Should Be Almost Filled. Cover and Let It Cook a Few Moments. |
|
13
Done
|
Now Add Either Chopped Green Onion or Coked Corn Kernels . Cover Once More and Cook Until the Edges Are Golden and the Center Is Slightly Set. |
|
14
Done
|
Use a Small Knife to Cut Around the Edge of Each Well and Remove Carefully With Chinese Soup Spoon. |
|
15
Done
|
Use the Point of the Spoon to Lift the Cake Away from the Mold Down to the Bottom and Lift Out. |
