Thai cuisine · Desserts & Sweets

Khanom Ba Bin

Flat cakes of fresh grated coconut and rice flour, fried in the pan crisp outside and chewy-soft inside.

Ingredients · for 4 servings

• 200 g grated coconut (or 200 g freshly grated coconut)
• 100 g rice flour
• 50 g glutinous rice flour
• 120 g palm sugar
• 150 ml coconut milk
• 1/2 tsp salt
• 3 tbsp coconut oil

Instructions

1. Roughly chop the palm sugar and dissolve it completely in the coconut milk over low heat for 4 min., then let cool to lukewarm.
2. Mix the grated coconut, rice flour, glutinous rice flour and salt, and work in the sweetened coconut milk until a thick, just-shapeable dough forms.
3. Let the dough rest for 15 min. so the coconut and flour absorb the liquid – only then can it be portioned cleanly.
4. Warm 1 tbsp coconut oil in a nonstick pan over medium heat until a drop of dough sizzles softly.
5. Add 2 tbsp of dough at a time, flatten to about 8 cm diameter and 1 cm height, and fry for 4–5 min. per side until the cakes are golden brown and caramelized and release on their own.
6. Let the cakes cool on a rack for 5 min. so the crust stays crisp, and serve lukewarm.