Thai Coconut Cake Food

THAI COCONUT CAKE

Steps:

• In a large mixing bowl, stir the mochiko, salt and sugar together.
• Beat the egg and add it to the flour mixture.
• Knead mixture.
• Add the shredded coconut and a little bit of the scented water.
• Knead the dough. Keep on adding water a little at a time.
• Blend mixture until smooth.
• Heat a griddle on the stove.
• Grease the surface with the peanut oil.
• Drop mixture onto the hot griddle, molding them into small, flat rounds.
• Grill on low to medium heat until golden brown.
• Flip over the cakes and grill the other side until golden brown.

THAI COCONUT RICE

Steps:

• Combine all ingredients in a saucepan, except the crystallized ginger and sliced almonds.
• Stir well to combine.
• Cook over medium high heat, stirring until mixture comes to a low boil.
• Immediately reduce heat to low.
• Cover and cook for about 18 minutes.
• Fluff with a fork.
• The cover, and let sit for 5 more minutes.
• Garnish the finished rice with the candied ginger and the sliced almonds.

THAI COCONUT CAKE WITH MANGO SAUCE

Steps:

• Preheat oven to 350.
• Grease a tube pan.
• Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
• Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
• Add the baking powder and then the flour to the yolk mixture.
• Beat just till blended.
• Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
• Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
• Sauce:.
• Place all the sauce ingredients into a blender or food processor and blend till smooth.
• To serve:.
• Warm the mango sauce in a saucepan.
• Cut slices of the cake and plate them.
• Pour warm sauce over.
• If desired garnish with freshly toasted unsweetened coconut.

YOUNG COCONUT CAKE

Steps:

• Preheat your oven to 350 degrees, and grease a 9x5 pan or a muffin tin.
• Open the coconut, making sure to save at least 1/2 cup of the liquids. Using a spoon, scoop out the meat of the coconut.
• In a food processor, add the coconut meat, butter and sugar. Combine thoroughly.
• Add eggs & vanilla, and pulse a few times.
• Add the flour and baking powder, and combine thoroughly.
• Add 1/2c of the coconut milk, and once again combine thoroughly.
• Pour your batter into the greased pan, and bake for 30-40 minutes. 20-30 minutes if you're making cupcakes.

THAI COCONUT BALL (KA NOM TOM)

Steps:

• First mix glutinous-rice, rice flour and white sugar together and gradually add warm water until the mixture starts making a dough.
• Keep mixing the dough and add some pandan extract until the color is homogeneous. Leave the dough at room temperature for 10 minutes.
• Then make a stuffing by melting brown sugar in the sauce pan and add 1 cup of coconut.
• Lower the heat and keep stirring the mixture until the mixture start to be sticky. let it cool down or put in the fridge.
• Make a small ball of coconut stuffing about hazel nut size.
• Cover the stuffing with dough.
• Boil water in the pot until it boils.
• Put the prepared coconut balls into the water and boil until they float.
• Take them out of the boiling water and rest on the sieve to remove excess water.
• Put the boiled coconut ball into a cup of shredded coconut to coat the ball.
• Serve them warm.