Nom Krok

Ingredients

• 120 g Jasmine Rice
• 240 ml Coconut Milk
• 30 g Rice Flour
• 25 g Palm Sugar
• 0.5 tsp Kosher Salt
• 2 pcs Scallion
• 1 tbsp Vegetable Oil
• 1 tsp Toasted Sesame Seeds

Method

1. Rinse {jasmine_rice} until the water runs mostly clear, then cover and soak so the grains soften for a smoother batter.
2. Thinly slice {scallion} and set aside for the topping.
3. Drain {jasmine_rice}, then pound or blend it with {coconut_milk}, {rice_flour}, {palm_sugar}, and {kosher_salt} until smooth and pourable. Taste and adjust so it is gently sweet and lightly salty.
4. Set a nom krok pan or appe pan over medium heat, add {vegetable_oil}, and heat until the wells are lightly shimmering so the cakes release cleanly.
5. Stir the batter, fill each hot well, and cook over medium heat until the edges set and turn lightly golden. Scatter in {scallion}, cover, and cook until the centers are just tender and the bottoms are crisp. Sprinkle with {toasted_sesame_seeds} for a nutty finish.
6. Loosen the cakes gently and serve at once while the edges stay crisp and the centers remain soft.