kanom baa bin boraan ขนมบ้าบิ่นโบราณ
These Thai coconut pikelets contain just a handful of ingredients and are quick and simple to prepare.
Ingredients
- 115 grams shredded coconut fresh or frozen (defrosted)
- 55 grams glutinous rice flour
- ⅛ teaspoon salt
- 2 tablespoons + 2 teaspoons coconut milk
- 2 tablespoons soft palm sugar 55 grams
- flavourless oil, for frying
Instructions
- Mix all ingredients and set aside for 10 minutes.
- Heat a nonstick pan to medium heat. Dip a wad of kitchen roll in some oil then use the towel to rub the thinnest coat of oil over the surface of the pan.
Ring mould method
- Place moulds on pan and fill with batter. Tap the batter down with the back of a spoon so it's even with the upper ridges of the ring. Cook for a minutes or two and flip over. The ring may come loose, but if the cake is already cooked enough this isn't a problem. You can either remove the ring at this point or after the pikelets are finished cooking.
Freeform method
- Dollop the batter in heaped tablespoons onto the pan. Cook for a minute or two and flip. Both sides should be a nice uniform brown, but not burnt.
Notes
I bought specialist moulds in Thailand for making this dessert, but you can use any type of ring. Kanom baa bin can be made in larger sizes too, so if you've got any egg rings still knocking about from your pre-vegan days then here's a great use for them.
The reason I prefer to measure palm sugar by tablespoons instead of weight is because palm sugar ranges in dryness from brand to brand and so weight is the least reliable of the two methods of measuring in this instance. In the United States I find it difficult to find soft palm sugars (most Asian supermarkets seem to favour the hard pucks), whereas here in London it's easier to find softer palm sugars. Mitr Phol brand is my go to, specifically the 1 kg package.