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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)

Filed Under: Dessert Recipes, Vegan Thai Recipes Tagged With: coconut, Kanom Thai, Southeast Asian

Reader Interactions

Comments

  1. Celine Steen says

    8 August, 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

      10 August, 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

    9 August, 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

      10 August, 2017 at 11:32 am

      Hey Ellen,

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

      Reply
  3. SujanaYoga says

    23 August, 2017 at 10:51 am

    Amazing! Thanks for sharing the recipe.

    Reply
  4. Margot says

    8 September, 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

    12 September, 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

    23 February, 2018 at 8:46 am

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

    Reply
    • Kip says

      24 February, 2018 at 9:59 am

      aww thank you!

      Reply

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  • Discover a sliver of the world of Thai noodles beyond pat thai and pat see ew at my Thai vegan noodle supper club on February 23. The meal begins with kuay teow reua, or boat noodles, a bold noodle soup fragrant with cinnamon, pandan, and star anise. The main course will be coils of kanom jeen noodles served with two different types of curry. Nam Ya is a rich, bright, spicy red curry aromatic with the rhizome krachai, which has a pleasant eucalyptus-like flavour. Nam prik, on the other hand, is a sweet, sour, smoky, and salty curry with nutty richness from toasted mung beans. These curries will be served with heaps of fresh herbs, vegetables, and condiments. Finally, for dessert, is salim. These are homemade jasmine and pandan scented mung bean noodles served in sweet iced coconut milk.

To book tickets see the link in my bio.

#vegansupperclub #vegan #veganthaifood #vegansofldn #veganlondoner #londonvegan #londonvegancommunity #eatwith #vegansoflondon #veganfoodlondon #londonveganfood #londonsupperclub #londonveganevents #noodlestagram #kanomjeen #boatnoodles #vegan #vegannoodles #salim #ขนมจีน #น้ำยา #ขนมจีน้ำพริก #ซ่าหริ่ม #อาหารไทย #วีแกน  #veganfoodspot #bestofvegan #feedfeedvegan #thaifoodlondon #veganfoodshare
  • I forgot to share this vegan fried egg recipe I posted last week. As I mention in my post, which you can find on messyvegancook.com, Rocky Shepheard of @thevegg deserves credit for so much of the groundwork laid for making vegan eggs, full stop. And the fried egg recipe in his 2012 book is still the best Western style version I've seen and tried to date (hint: the yolk is properly runny and tastes of yolk). These eggs, however, are based on Thai style fried eggs, or kai dao. Kai dao are cooked in more oil on high heat until crispy and lightly browned around the edges, the antithesis to their Western counterpart. The internet features a shedload of recipes in Thai for vegan kai dao using a number of ingredient combinations. I have seen recipes where the whites are more starch based than tofu, but I prefer the texture of a bean curd based vegan egg. The outer layer is made of yuba, which helps the eggs crisp up upon frying.

#veganegg #kaidao #feedfeedvegan #bestofvegan #veganfriedegg #letscookvegan #veganfoodspot #veganfoodlovers #veganshare #ไข่ดาวเจ #ไข่ดาว #yuba #pumpkin #veganeggs #ฟองเต้าหู้ #veganthaifood #veganrecipeshare #veganrecipe #thaifoodstagram #วีแกน #อาหารเจ #มังสวิรัติ #vegan #vegansofinsta #veganbreakfast #veganfood #veganeats
  • 🇰🇷 Among the previously unknown to me dishes I enjoyed in South Korea last fall is Kongbiji-jjigae. Perfect for winter, this warming stew is made with aged kimchi and fresh okara. Okara is a byproduct of soy milk production. To make soy milk the beans are soaked and then blended with water. The pulpy liquid is then cooked and strained, leaving you with fresh soy milk. The leftover lees is the okara. To make kongbiji-jjigae, however, there is no need to get caught up in the process of making soy milk since the beans are soaked, blended with a little dashi, and tossed into the pot without straining.
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#kongbijijjigae #vegankoreanfood #koreanfood #okara #koreanvegan #kimchi #kfood #okararecipes #koreancuisine #bestofvegan #feedfeedvegan #vegantravel #letscookvegan #veganfoodspot #veganfoodisnotboring #thevegansclub #feedfeedvegan #letscookvegan #vegan #veganstew
  • 🇹🇭Sai ua are grilled Northern Thai herbal sausages made with bold spicing and aromatics. Grilling in near freezing temperatures (or any digits below, say, 22) is trialing, but nippy or not I've been keen to share these at recent supper clubs. Stay tuned for the next date!
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#ไส้อั่ว #อาหารไทย #อร่อย #thaifood #eatandshout #มังสวิรัติ #วีแกน #veganthaifood #thaifoodstagram #northernthaifood #saiua #vegansausage #aroisnap #chasingdelicious #veganlondon #londonvegan #feedfeedvegan #veganfoodisnotboring #londonvegancommunity #vegansupperclub #veganfoodspot #vegan
  • One culinary item I always have to the ready, in one form or another, is homemade stock. This takes various forms depending on what vegetables I have laying about or on what kind of flavour profile I'm seeking. This noodle soup stock is made with corn and shiitakes mushrooms. The toppings are deep fried yuba, spring onion, and citrus chili oil with black beans from Chinese food scholar @therealmadamehuang's gorgeous tome All Under Heaven. 
#chilioil #noodlesoup #allunderheaven #homecooking #asianfood #comfortfood #yuba #thekitchen #noodlesfordays #noodleslover #noodlesarelife #noodlestagram #vegan #todayfood #veganeats #vegansofinstagram #feedfeedvegan #bestofvegan #veganfoodisnotboring #thevegansclub #veganeatsplease #letscookvegan #veganfoodspot #cuisine_captures #vegannoodles #cookbooklover
  • 🇹🇭 Kway teow pat/pad kee mao, otherwise known as drunken noodles. Many menus incorrectly label this dish as simply pad kee mao, which roughly translates to drunkard's stir fry. Prepend this with kway teow and you have a drunkard's noodle stir fry. For the recipe and more on the etymology, you can find the recipe on messyvegancook.com (link in bio). #อาหารไทย #อร่อย #thaifood #veganthaifood #thaifoodstagram #วีแกน #อาหาร #มังสวิรัติ #noodles #noodleslover #noodlesfordays #noodlesarelife #noodlestagram #padkeemao #ก๋วยเตี๋ยวผัดขี้เมา #ก๋วยเตี๋ยว #vegan #veganfoodspot #vegannoodles #veganfoodshare
  • From my last visit to the US over the holidays. My parents live in Maryland and I always try to get into DC for a day by myself to visit a museum or two and grab a bite to eat. Because of the government shutdown I couldn't get to the National Gallery to revisit my favourite ever painting, but I made it to the National Building Museum (which is privately run and hence open). Should you find yourself in DC I highly recommend prioritising this museum. Anyway, the food. This is the potato pierogi with sauerkraut and sour cream from @eatfarewell near Union Station. Also the pain au chocolat and coffee. One aspect of US food and drink culture I love and miss is how it's virtually impossible to find bad drip coffee (except at Starbucks, who make vile drip coffee). #veganDC #vegandc #yesthisisvegan #vegan #veganfoodspot #veganDC #DCveganlife #DCvegan #vegantravel #veganwashingtonDC #veganlunch 
#veganpainauchocolat #veganpierogi #sauerkraut #pierogi #dceats

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