Coconut Cakes (Laotian Khao Nom Kok)

These steamed cakes are dairy and gluten-free and are best eaten piping hot.

2 cups coconut milk (500 mL)
3 cups rice flour (375 g)
1 cup caster sugar (125 g)
vegetable oil, for brushing

Place the coconut milk, rice flour and sugar in a mixing bowl. Add a pinch of sea salt and 500 mL water and whisk until completely smooth.

Heat a khao nom kok pan or a Dutch pancake pan (poffertjes pan) to medium. Brush each mould or hole with vegetable oil. Before proceeding, make sure the pan is hot, or the cakes will be difficult to remove.

Pour the batter into each mould, close the lid and cook for 4-5 minutes, or until the cakes are browned and crisp, but moist in the centre. Using an oiled stainless steel Chinese soup spoon or tsp., remove the cakes from the pan. Repeat with the remaining batter.

Serve hot.

Makes 6-8 servings.