I am also looking for recipes to use my cast iron pan what is moulded and in which I have cooked Danish Pancakes and Japanese Octopus ball called Takoyaki. So far, I have loved cooking meatballs in this pan the best as it keeps the shape of your meatballs and the meatballs can be baked in the oven in this pan.
Thai Coconut Pudding or Khanom Krok is a street food that is cooked in this cast iron pan and served with two half cooked puddings together to form a ball.
The recipe seemed simple enough for the grandkids to make. The green onions and corn seemed odd, but does work!
The Thai coconut puddings have two layer
Bottom layer
- 1 cup rice flour
- 2 cup water
- handful of cooked rice
- 1/2 c coconut
Top layer
- 1 cup coconut cream
- 1/2 cup sugar
- pinch of salt
- corn
- green onions chopped
Method
Bottom layer; Mix rice flour with 1 c water in a bowl. Mix well, and let it sit for at least and hour.
In a blender, mix cooked rice with shredded coconut, add the salt and 1 cup water. Blend together until finely mixed. Pour into the bowl of rice flour and water.
Mix well by hand.
Top layer; Mix coconut cream, sugar and salt in a bowl until dissolved.
The cast iron pan needs to be heated and oiled well. Fill the moulds 2/3 full with the bottom layer mixture. Let cook for 1-2 minutes and then fill with the top layer. Sprinkle the top with a few corn kernels and chopped green onions. Cover with lid to steam the puddings. cook until crispy bottoms, about 8 to 10 minutes.
Serve warm!
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