• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Messy Vegan Cook logo

  • All Recipes
    • Baked Goods
    • Breakfast
    • Coffee & Drinks
    • Dessert Recipes
    • How to Guides
    • Ideas & Suggestions
    • Kitchen Staples
    • Mains
    • Snacks and Sides
    • Sunday Roast
  • Thai Food + Travel
    • Vegan Thai Recipes
    • Vegan in Thailand
  • Travel
    • Cambodia
    • Canada
    • England
    • Ethiopia
    • Indonesia
    • Laos
    • Malaysia
    • Myanmar
    • South Korea
    • Thailand
    • Taiwan
    • USA
  • Reviews
    • Restaurants
    • Cookbook Reviews
    • Products
    • London
  • Food Facts
  • Supper Clubs
    • Gap Khao: Family Style Vegan Thai Supper Club
    • London Vegan Thai Noodle Supper Club
    • Vegan Northern Thai Dinner
    • Fiery Vegan Southern Thai Dinner
    • ITHAILIAN: Thai + Italian Vegan Supper Club for Charity

2 August, 2017

ขนมบ้าบิ่น Kanom Baa Bin: Thai Coconut Cake

Kanom is often a word used to prepend names of mainly sweet snacks in Thai language, hence we have kanom chan, kanom krok (the coconut half-globe pancakes that every tourist seems to discover), and many more. This isn’t a hard and fast rule, however. For instance one exception is the noodle dish kanom jeen, which is a savoury affair. And there are plenty of Thai desserts without the kanom moniker, such as tub tim grop and lot chong, to name a couple.

Kanom Baa Bin (Thai Coconut Dessert)

There are a few loose styles of Thai kanom preparation: boiling (either in water or in sugar syrup), steaming, frying (either by deep frying or on a griddle), baking, and stirring. My non-traditional method for making kanom baa bin utilises the latter two methods, with a preference for the oven method. Often, however, you can see these sweets griddle fried on the streets of Thailand – this makes sense as many kanom are street food snacks, and I’ve yet to see a vendor with an oven on wheels.

Theoretically you can bake the mix as is, skipping the stovetop step altogether, but in order to shape the cakes my recipe and method makes more sense. What you end up with is a cake with a crispy top and edges (much like brownies, the corner piece is best) that has a moist and not overly sweet interior.

Thai Caramelised Coconut Cake (Kanom Baa Bin)

kanom baa bin recipe

This method for kanom baa bin is made from stirring coconut, sugar, and glutinous rice flour over a low heat until it’s thick and sticky. Then the caramelised coconut is baked to achieve a crispy outer texture. In this variation I’ve added an additional layer of sugary white coconut. You can shape these how you’d like (such as in my photos) or bake it in a tray (as described in the instructions below). The recipes can easily be doubled or even tripled.

Bottom Layer

  • 2 teaspoons coconut oil
  • 100 grams finely shredded fresh coconut
  • 60 grams brown sugar
  • 30 grams glutinous rice flour
  • 1 teaspoon vanilla
  • ⅛ teaspoon salt
Top Layer

  • 1 teaspoon coconut oil
  • 50 grams finely shredded fresh coconut
  • 30 grams white sugar
  • 15 grams glutinous rice flour
  • Pinch of salt
Directions/Method

  1. Preheat the oven to 180 degrees Celsius (400 Fahrenheit) and then begin by making the bottom caramelised coconut layer. Heat a small saucepan to medium-low and add the coconut oil. When the oil has melted, add the shredded fresh coconut, brown sugar, glutinous rice flour, vanilla, and salt.
  2. Stir all of the ingredients to combine, and continue stirring frequently for around 15 minutes, until the mixture thickens considerably. Tip it into a small ovenproof tray (I use a 4×4 inch tray – if you don’t have one this small you can use half of a larger tray as the mix won’t ooze apart) and press to the corners with a spatula or your hands.
  3. To make the top layer, melt the coconut oil again and add the remaining ingredients. Stir for 10-15 minutes on medium-low heat until thickened. Cover the caramelised layer with the white coconut layer.
  4. Bake at 180 degrees celsius for 15 minutes. When finished, allow the cake to cool before removing from the tray and cutting.
  • Author: Kip Dorrell
  • Makes: 8-12 pieces
  • Cuisine: Thai

Pin this Vegan Thai Coconut Candy Recipe

Kanom Baa Bin (Thai Coconut Dessert)

Previous Post: « Burmese Inspired Potato Salad
Next Post: Thai Street Noodles: Basic Vegan Noodle Stock »

Reader Interactions

Comments

  1. Celine Steen says

    August 08, 2017 at 11:57 am

    I’m so not awake I tried posting a comment before writing a comment. More coffee, please. But anyway, I wanted to say these (and all of your recipes) look perfect and I will be making them very soon.

    Reply
    • Kip says

      August 10, 2017 at 11:08 am

      haha if you look at my Twitter stream you would probably find that every ten or so tweets there’s just jibberish due to the fact that I can’t internet before coffee. Thank you so much for your kind words! It means a lot coming from you, who I am always selling as one of the best vegan recipe developers publishing today.

      Reply
  2. Ellen Taylor says

    August 09, 2017 at 7:01 pm

    Hey Kip,
    Looks this is interesting as I found coconut oil as an ingredient. Personally, I hate the coconut oil flavor, Can I try with another oil?

    Reply
    • Kip says

      August 10, 2017 at 11:32 am

      Hey Ellen,

      Sure, I don’t see why it wouldn’t work!

      Reply
  3. SujanaYoga says

    August 23, 2017 at 10:51 am

    Amazing! Thanks for sharing the recipe.

    Reply
  4. Margot says

    September 08, 2017 at 5:04 pm

    How tasty does this look! I need to try this recipe out as soon as possible! Thanks for the share, love checking out your blog for recipe ideas.

    Reply
  5. Catering Yorkshire says

    September 12, 2017 at 2:12 pm

    Looks amazing. I will be giving these a try this week I think! Reminds me of my traveling.

    Reply
  6. Jess @ Living on Leaves says

    February 23, 2018 at 8:46 am

    Ooh this looks amazing! Love how different all your recipes are 🙂

    Reply
    • Kip says

      February 24, 2018 at 9:59 am

      aww thank you!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Free Email Updates

Privacy Policy

Thai Vegan Supper Clubs in London Vegan Thai Recipes Vegan Travel in Thailand

  • Bloglovin
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Footer

About Me

  • About
  • Frequently Asked Questions
  • Comments Policy
  • PR and Review Policy
  • Freelance and Consultancy
  • Browse by Ingredient
  • Recipe Index
  • Contact

Connect with me:

I love hearing from my readers, whether via comment, email, or social media. If you have any questions, suggestions, or just want to say hello then please get in touch.
  • Bloglovin
  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Foodies100 Index of UK Food Blogs
Foodies100

Recipes

Disclosure:

All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission.

Read more about my relationships and disclosures.

You can also view the privacy policy.

  • This is laap tod, a deep fried version of a popular salad in Thailand. Laap is a sour and spicy salad made with ground meat, lots of herbs, and crunchy ground toasted rice. To make laap tod this mixture is made into meatballs and fried. As you can see, it's perfectly possible to make a vegan version. I'll be serving this, along with the items below (subject to ingredient availability but I'm not anticipating any hiccups sourcing), at my next supper club on December 6. There are still a few tickets left. Link in bio and all that.⁠
⁠
🟢Moo grop gratiem: Crunchy faux pork with fried garlic (welcome snack)⁠
⁠
🟢Kaeng Boom Bae + Ajat: ancient Javanese inspired curry + cucumber relish⁠
⁠
🟢Pad bai yee raa kaprow: aromatic shiitake + holy and tree basil stir fry⁠
⁠
🟢Plaa takrai nam makaam: fried faux fish with tamarind and lemongrass sauce⁠
⁠
🟢Yam woon sen: spicy, sour, sweet glass noodle salad⁠
⁠
🟢Lon kapi: faux shrimp paste and coconut cream relish with crudités⁠
⁠
🟢Woon cha Thai: Thai tea jelly⁠
⁠
🟢Lod chong: Pandan noodles in sweet coconut cream⁠
⁠
⁠
⁠
⁠
⁠
⁠
#ลาบทอด #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #vegansofldn #veganlondon #veganinlondon #londonvegan #londonvegancommunity #veganlondlife #veganlondoner #londonvegans #londonveganfood #londonveganeats⁠
#thaisupperclub #vegansupperclub #supperclub #londonsupperclub #eatwith #londonsupperclubs #londonveganevents #veganevents⁠
#อาหารไทย #thaifood #veganthaifood #aroihere #vegan #bestofvegan #veganmeatballs⁠
⁠
⁠
⁠
  • Khao som and jin lung (sour rice and Shan-Thai meatballs). Working on a menu for an upcoming supper club (stay tuned – likely January).⁠
⁠
#ข้าวส้ม #จิ๊นลุง #อาหารไทใหญ่ #taiyaifood #วีแกน #วีแก้น #มังสวิรัติ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #northernthaifood #vegancook #vegandinner #foodstagram #totastemaker #bhgfood #gloobyfood #foodiesofinstagram #veganvultures #veganfoodspace #veganeatsplease #veganfoodspot #bestofvegan #eeeeeats #veganmeatballs #lotsofoil
  • 🇹🇭 Khao sen nam dtai are the noodles of dreams. A prevalent Tai Yai food in Mae Hong Son, these extruded rice threads are served with a pork tomato broth. Here @omnimeat is used in place of pork. Pork rinds, also easily made vegan, are common accompaniments. Another usual dish to occur alongside khao sen are papaya fritters (kang pong). A massive thank you to @napatcs mother for making us this incredible meal!⁠
⁠
#ข้าวเส้น #แคบหมูเจ อาหารไทใหญ่ #แม่ฮ่องสอน #khaosen⁠
#vegan #veganfoodshare #veganfood #veganeats #noodles #noodleslover #noodlesfordays #noodlestagram #วีแก้น #อาหารเจ ⁠
#อาหารไทย #อร่อย #thaifood #veganthaifood #วีแกน #มังสวิรัติ #thaifoodstagram #vegansofinstagram #whatveganseat #vegansofig #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #veganmeals ⁠
⁠
⁠
⁠
  • 🇹🇭 During the vegetarian festival in Phuket there are hundreds of vendors hawking vegan grub. Most of the dishes served are either Southern or representative of favourites from regional Thai cuisines that have become uniformly appreciated and available across the country.⁠
⁠
Then there's Raan Jay (as in older sister, not the vegan diet jay) Rin (a name, I think) Aahaan Nuua (Northern food), who offers an immense spread of Northern Thai foods. I bought a selection, including nam prik noom (a relish made with grilled long green chillies) with pickled bamboo shoot, kaeng prik makua yao (long green aubergine stir fried with chilli, oil, sichuan peppercorn, galangal), kaeng ho (a Northern curry where at least one curry is stir fried with glass noodles and other bits – a great way to use leftovers), kaeng kanun (jackfruit curry – how good is it to see jackfruit without BBQ sauce?), kaeng hua plee (banana blossom curry).⁠
⁠
The only problem is there's no garlic during the jay festival and Northern food is incomplete without it.⁠
⁠
Northern Thai cuisine is, unfortunately, quite underrepresented in the Thai food repertoire outside of the North itself, and I have heard central and Southern Thais express negative opinions about the food from this region because it is so unique compared to other parts of the country.⁠
⁠
⁠
#วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #northernthaifood #vegantravel #vegantravels #vegansofinstagram #thaiveganfood #jackfruitcurry #getinmybelly #hypefeast #veganfeast #veganphuket #phuketvegetarianfestival #อาหารเหนือ #น้ำพริก #น้ำพริกหนุ่ม #เทศกาลกินเจ #เทศกาลกินเจ2562 #เทศกาลกินเจภูเก็ต #droolclub #feedfeedvegan #bestofvegan #vegan⁠
⁠
⁠
⁠
  • in🇹🇭 Lunch with @veganmiam at Dok Bua restaurant in Phuket. Thank you @napatcs for the recommendation! The crying tiger mushrooms and lemongrass tamarind fish were the standouts.⁠
⁠
⚪Khao pad nam liap: fried rice with chinese olive, served with pineapple, sour mango, sweet mock pork, long beans, cucumber, chillies, carrots.⁠
⁠
⚪Moo kua glua: Phuket special dish that means toasted salted pork. This was simple but good, served with carrot and kaffir lime leaf.⁠
⁠
⚪Plaa takrai nam makaam: tamarind and lemongrass fish.⁠
⁠
⚪Kaeng ped look chin: red curry with bouncy fish balls and aubergine.⁠
⁠
⚪Sai krok pad tao hoo: hot dogs and tofu with vegan oyster sauce.⁠
⁠
⚪Suua rong hai: Crying tiger made from lion's mane mushroom.⁠
⁠
⁠
⁠
#อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #aroihere #ginraidee #กินไรดี #eatandshout #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #ภูเก็ต #veganfoodtravel #vegan #vegansofig #แกงเผ็ด #veganrestaurant #happycow #veganphuket #เสือร้องไห้ #ข้าวผัด #vegangram #veganthailand #vegansofinstagram #veganfoodtravel #foodtravel #veganlunch #veganmeals ⁠
⁠
  • 🇹🇭The more I travel in Thailand the more mindful (in the sense of being informed, not full of woo) I am of deviations in regional cuisine. I snuck into my friend's makeshift kitchen at the vegetarian festival tent in Hat Yai in order to witness her in action. I had to snap this photo quickly before she emphatically pushed me back out front ("you go sell my food! Go sell!"). ⁠
⁠
This is her kaeng som, or sour curry. In the rest of Thailand, to differentiate from the central style of sour curry, this curry is referred to as kaeng luang. The word luang translates to yellow, only this is not the mild coconutty yellow curry on restaurant menus outside of Thailand. By contrast kaeng luang is redolent with fresh turmeric and chillies that set your innards alight. ⁠
⁠
#แกงส้มเจ #แกงไทย #แกงเจ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #aroihere #vegantravel #eatandshout #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #hatyai #เทศกาลกินเจ #เทศกาลกินเจ2562 #vegan #veganfood #veganeats #vegancurry #thaicurry #veganmeals #vegandinner #gaengsom #sourcurry #veganthailand #vegansofig #veganinthailand⁠
  • 🇹🇭 @englishhaze and I frequently argue over what constitutes a reasonable breakfast. To him there are only a few passable menu items while I do not understand the European and American restrictions on breakfast foods. One of my favourite breakfasts are noodles in any form, but especially noodle soups and kanom jeen. This Thai extruded rice noodle is the only noodle eaten with curry and probably the only one not attributed to China Despite the word "jeen" being a reference to China or Chinese people, kanom jeen are most likely Mon Burmese in origin. 
Pictured here are kanom jeen kaeng kari gai jay (yellow curry with faux chicken) and kanom jeen kaeng tai pla jay (fermented faux fish entrails curry). The former is rich and sweet compared to the latter, which is a Southern fire bomb. There are loads of condiments served with kanom jeen. Heaps of fresh herbs and vegetables are especially common. The selection here is slightly limited, with cucumber, jackfruit, pickled mustard greens, preserved turnip, blanched morning glory, and bean sprouts.

#ขนมจีน #ขนมจีนเจ #แกงไตปลา #แกงกะหรี่ #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #kanomjeen #currynoodles #วีแกน #วีแก้น #อาหารเจ #มังสวิรัติ #เทศกาลกินเจ #เทศกาลกินเจ2562 #เทศกาลกินเจภูเก็ต #vegan  #veganfood #veganeats #vegantravel #vegansofinstagram #vegansofig #feedfeedvegan #bestofvegan #veganfoodisnotboring #veganbreakfast #foodhistory

Copyright © 2019 Messy Vegan Cook

7ads6x98y
We use cookies to ensure that we give you the best experience on our website. Please consent by either continuing to use the site or by clicking OK. To find out more about cookies please see the privacy policy.Ok