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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime	1	pinch		-	-	-	-
rice flour	4	ounces		415.0366	90.8658	6.7472	1.6103
arrowroot	1	teaspoon		1.625	0.3348	0.106	0.005
jasmine rice	1 1/2	tablespoons	cooked	-	-	-	-
coconut	1/4	cup	grated	96.9	11.0181	0.6651	5.9479
coconut cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
salt	1	pinch		-	-	-	-
sugar	3 -4	tablespoons		0.0	0.0	0.0	0.0
salt	1	pinch		-	-	-	-
coconut cream	1	cup		99.0	1.995	1.089	10.404000000000002
green onion	2	tablespoons	chopped	3.24	0.6888	0.1164	0.0564
corn kernel	2	tablespoons	cooked	23.0888	4.5596	0.638	0.2503

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.