Super easy Thai coconut cake (kanom babin)
So, the news is out, and we’re stuck at home for another 2 weeks! Haiz! Let’s cheer ourselves up by making a dessert for a change.
While in the process of fine-tuning my mother’s Pork Trotter’s recipe, I thought I’ll share this Thai dessert recipe first. It’s so super easy to make and you’ll find yourself falling in love with this traditional Thai coconut cake in no time. It’s also delish with a scoop of vanilla ice cream!
I was going through my cupboard and found two practically unopened packs of glutinous rice flour which I have no idea how and why I have this. I hardly make stuff with glutinous rice flour as it is.
Anyway, a quick search on the Net yielded this lovely Kanom Babin recipe (bankfoodsdotcom.wordpress.com).
120ml santan (coconut milk)
70g desiccated coconut (original recipe called for 120g, but this was all I had left. And it was perfectly fine)
40g glutinous rice flour
20g tapioca flour
40g ground almonds (another unusual ingredient which I so happen to find in my fridge)
3 tablespoons honey (original recipe said 7 tbps which was waaay too sweet for me)
2 tablespoons coconut oil
Line a 22cm diameter baking tin with baking paper otherwise just butter the surfaces.
Combine all the dry ingredients in a bowl using a wooden spoon, then add the honey at the end and mix well.
Transfer everything into the baking tin and bake in the oven for about 25 minutes at 170 degrees C.
The cake will turn slightly golden brown. Remove from oven and let it cook for a while before placing on a cooling rack. Divide into 8 pieces and serve.