Thai Street Cakes

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 pinch lime, paste (thai lime paste)
• 4 ounces rice flour
• 1 teaspoon arrowroot
• 1 1/2 tablespoons jasmine rice, cooked
• 1/4 cup coconut, grated
• 2 tablespoons coconut cream, thick
• 1 pinch salt
• 3 -4 tablespoons sugar
• 1 pinch salt
• 1 cup coconut cream
• 2 tablespoons green onions, chopped
• 2 tablespoons corn kernels, cooked

Recipe

• 1 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 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 puree the rice, grated coconut and 2/3's of the lime water in a blender until smooth.
• 4 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 leave to settle for a few hours at room temp or refrigerate overnight.
• 6 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 mix the sugar, salt and coconut cream together in a bowl, stirring until dissolved. place to the side.
• 8 heat your pan over a low to medium heat for 4-5 minutes or until quite hoot. ideally over gas.
• 9 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 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 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 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 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 use a small knife to cut around the edge of each well and remove carefully with chinese soup spoon.
• 15 use the point of the spoon to lift the cake away from the mold down to the bottom and lift out.
• 16 if the first batch are not crisp enough then stir in more lime water to the batter. if too brittle, then add a little coconut cream to the batter.
• 17 serve as a single or siamese twins in pairs.