Laos Sweet Coconut Cakes Recipe: Laos sweet coconut cakes are a delightful treat that I love to enjoy. I usually have them during special occasions or when I want a tasty snack. These bite-sized desserts, often called khao nom kok or kanom krok, combine the rich flavors of coconut and rice flour. This makes them both sweet and satisfying.
Making the Laos sweet coconut cakes recipe is easier than you might think. I’m excited to share my favorite recipe with you.
As I wander through the streets of Laos, the aroma of these cakes being cooked on charcoal braziers draws me in every time. Each cake has a crispy outer layer and a soft, creamy filling that’s hard to resist. You can find them at bustling markets or at home, where they are often served warm with a sweet dipping sauce.
In this post, I’ll walk you through the simple steps to recreate these delicious coconut cakes in your own kitchen.
Why You’ll Love This Laos Sweet Coconut Cakes Recipe
I truly enjoy making Laos sweet coconut cakes. They are delicious little treats that bring a burst of sweetness and flavor to any occasion.
These cakes are made with simple ingredients like glutinous rice flour and coconut cream. You won’t need any complicated techniques to whip them up!
Here are a few reasons to love this recipe:
- Sweet Flavor: The combination of coconut cream and sugar creates a delightful sweetness I can’t resist.
- Perfect Texture: They’re soft and chewy on the inside, with a slightly crispy crust. It’s such a nice contrast!
- Easy to Make: The steps are straightforward, making it a fun recipe for beginners or seasoned bakers.
I also love that I can customize these cakes by adding different toppings or fillings. A bit of minced pork or sweet fruits can change the taste completely.
When I serve these at gatherings, everyone is always excited to try them. They are perfect for parties, snacks, or even just a cozy night at home.
If you’re looking for something that’s comforting and delicious, these coconut cakes are a great choice.
What Makes This Recipe Special
The Laos Sweet Coconut Cakes recipe, or Khao Nom Kok, have a unique charm that sets them apart. These little treats are not just about taste; they bring a sense of tradition and comfort.
Key Features:
- Texture: The cakes have a soft and chewy texture, thanks to glutinous rice flour. This gives them a delightful bite.
- Flavor: Made with fresh coconut milk, they offer a rich and creamy coconut taste. It’s both sweet and satisfying.
Cooking Method:
- Traditional Cooking: They are often cooked in a special pan over charcoal. This gives them a lovely smoky flavor that enhances their sweetness.
- Serving Style: These cakes can be enjoyed as a snack or dessert. I love pairing them with a sweet and sour dipping sauce for extra flavor.
Cultural Significance:
These cakes are a beloved street food in Laos. They are often made during festivals and special occasions, making them part of cherished memories.
Cooking Equipment Needed
For making the Laos sweet coconut cakes recipe, I find it helpful to have the right equipment. Here’s a list of what you’ll need:
- Mixing Bowl: A large bowl is essential for combining your ingredients.
- Measuring Cups: These will help me measure the rice flour, sugar, and water accurately.
- Whisk: I use a whisk to ensure the mixture is smooth and well combined.
- Cooking Spray: This is important for greasing the pan and preventing the cakes from sticking.
For cooking the cakes, I prefer using a special pan:
- Kanom Krok Pan: This type of pan has small, round cups that are perfect for the cakes. It allows the batter to cook evenly.
When cooking, I follow some tips:
- Heat Source: A stovetop is often used. I keep the heat low to cook the outside slowly and avoid burning.
- Heat-Resistant Spatula: This comes in handy for flipping the cakes and checking their doneness.
Having this equipment ready will make my cooking experience smoother and more enjoyable.
Cooking Instructions
To make my Laos sweet coconut cakes recipe, I’ll start by gathering my ingredients.
Ingredients:
- 2 cups glutinous rice flour
- 1/2 cup sugar
- Pinch of salt
- 1 can coconut milk
- 500ml water
Next, I’ll mix the dry ingredients in a large bowl. This includes the glutinous rice flour, sugar, and a pinch of salt.
Then, I’ll add the coconut milk and water. It’s important to whisk everything until the mixture is smooth.
Next, I heat my pan over low to medium heat. Keeping the heat low helps the cakes cook evenly.
Once the pan is warm, I pour a small amount of batter into the pan.
I let it cook until the edges are slightly firm but the middle is still soft.
After a few minutes, I carefully flip the cakes to ensure they cook evenly on both sides.
When they are golden brown, I take them off the pan.
I can serve these cakes warm, or let them cool for a bit. They taste great with a sweet and sour dipping sauce!
Cooking Tips For the Laos Sweet Coconut Cakes Recipe
When making Laos sweet coconut cakes, I like to keep a few tips in mind to make the process smoother.
First, use glutinous rice flour. It gives the cakes their chewy texture. If you can’t find it, regular rice flour won’t work the same way.
Next, measure precisely. Accurate measurements help in getting the perfect cake. For example, I always use 2 cups of glutinous rice flour and ½ cup of sugar.
It’s important to mix well. Combine all dry ingredients before adding wet ones. This prevents lumps and ensures even baking.
When cooking, I suggest using a nonstick pan. Grease it lightly with cooking spray. This makes it easy to remove the cakes once they are done.
I also recommend cooking on low-medium heat. This helps the cakes cook evenly without burning. Each cake usually needs about 5-8 minutes to cook through.
Lastly, I like to check for doneness by gently pressing with a fork. If the cake springs back, it’s ready.
Ingredients For the Laos Sweet Coconut Cakes Recipe
Rice Flour
Corn Starch
Salt
Coconut Cream
Granulated Sugar
Coconut
Water
Powdered Sugar
Cooking Instructions For the Laos Sweet Coconut Cakes Recipe
Prepare the Batter
Mix dry ingredients, then gradually add wet ingredients while stirring. If the batter is too thick, add a splash of water.
Cook the Cakes
Heat a pan over low-medium heat and grease with cooking spray. Pour in the batter and cook each cake for 5-8 minutes. Check doneness by gently pressing with a fork—if batter oozes, cook longer.
Stack the Cakes
Once firm, pair two cakes of equal firmness and flip one onto the other, flat sides touching, to form a round shape. Clean up any excess batter with a spoon or knife.
Serve
Dust with powdered sugar and garnish with banana leaves if desired. Best served hot, but can be stored in an airtight container for a few days. Reheat before eating.
FAQ For the Laos Sweet Coconut Cakes Recipe
What are the traditional ingredients used in making Laos sweet coconut cakes recipe?
The main ingredients include glutinous rice flour, coconut milk, sugar, and a pinch of salt. Sometimes, people add a bit of pandan extract for extra flavor. The combination gives the cakes their sweet and rich taste.
Can you suggest an easy method for preparing this Laos sweet coconut cakes recipe at home?
To make these cakes, start by mixing glutinous rice flour, sugar, and salt in a bowl. Then, gradually add coconut milk until the mixture is smooth. Pour it into a heated pan or mold, and cook until set. It’s fairly simple!
How does one find the best version of this Laos sweet coconut cakes recipe?
I recommend trying recipes from trusted cooking blogs or local Lao cookbooks. Visiting local markets in Laos can also offer insights into authentic recipes. Experimenting with different versions might lead you to discover your favorite.
What’s the difference between Laos rice cake recipe and the Laos sweet coconut cakes recipe?
Laos rice cakes are typically made with plain rice flour and often do not contain coconut.The Laos sweet coconut cakes recipe, on the other hand, rely on coconut milk for their flavor and creaminess. This gives them a distinct taste and texture.
Easy Laos Sweet Coconut Cakes Recipe
Ingredients
- ⅔ cup Rice Flour
- ¾ tbsp Corn Starch
- ¼ tsp Salt
- 2 cups Coconut Cream
- ½ cup Granulated Sugar
- ¼ cup Coconut finely-grated
- ½ tbsp Water
- 2 tbsp Powdered Sugar for dusting
Instructions
- Prepare the Batter
- Mix dry ingredients, then gradually add wet ingredients while stirring. If the batter is too thick, add a splash of water.
- Cook the Cakes
- Heat a pan over low-medium heat and grease with cooking spray. Pour in the batter and cook each cake for 5-8 minutes. Check doneness by gently pressing with a fork—if batter oozes, cook longer.
- Stack the Cakes
- Once firm, pair two cakes of equal firmness and flip one onto the other, flat sides touching, to form a round shape. Clean up any excess batter with a spoon or knife.
- Serve
- Dust with powdered sugar and garnish with banana leaves if desired. Best served hot, but can be stored in an airtight container for a few days. Reheat before eating.
Nutrition
Is there a substitute for a traditional Khao nom kok pan when making these cakes?
If you don’t have a Khao nom kok pan, you can use a non-stick muffin tin or small ramekins. Just make sure to grease them well to prevent sticking. The shape might be different, but the taste will still be great!
How can I infuse a Thai twist to the basic Laos sweet coconut cakes recipe?
To give these cakes a Thai touch, consider adding ingredients like kaffir lime leaves or lemongrass to the batter. You could also serve them with a side of spicy coconut sauce for dipping. These ideas will enhance the flavors beautifully!
1 comment
These Laos Sweet Coconut Cakes were so easy to make, and they turned out great! The outside had a crisp edge, while the inside stayed soft and creamy. I served them warm, and my guests kept reaching for more. The coconut aroma filled the kitchen, and everyone agreed they were a perfect light dessert.