Kanum Crock - pounded rice buns with coconut

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Kanum Crock - pounded rice bun

These buns can often be bought from street vendors, cooking in a round cast iron pan with many dimples, over a charcoal brazier.

Sometimes these  are flavoured with chives or chopped spring onions.

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Kanum Crock - pounded rice bun

For the batter Plain Rice flour 100 gram Sticky rice flour 12.5 gram Coconut milk 2 tablespoons Hot water 200 ml 50 gram rice steamed then beaten into a paste (I have used a green leaf colour from Thailand. You can use a drop of food colour if you wish) Filling Coconut milk 3 table spoons Sugar 3 table spoons Salt 1/2 teaspoon rice flour 1 table spoon (flat)

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Instructions:Kanum Crock - pounded rice buns with coconut

Mix the flour for the batter together with the coconut milk and rice paste, stir well, then add hot water as needed to make a batter that can just be poured into the baking trays

In a separate bowl mix all the ingredients for the filling together.

Wipe the dimple tray with a little olive oil, then pour in a little batter into each as you see in the picture. Cook over gentle heat.

As the batter stiffens add a spoonful of the filling onto each bun, and continue to cook gently.

As the filling starts to cook, flip one bun over onto the bun beside it so that the filling is now in the middle.

Best served hot.

 


2013-02-20-13-12-33_p1100100_thai-cookery-blog.jpg  The batter similar to a pancake batter ready for cooking/

Kanum Crock batter ready for cooking- pounded rice buns with coconut

The batter similar to a pancake batter ready for cooking/


2013-02-20-13-11-59_p1100096_thai-cookery-blog.jpg  A non-stick baking tray is being used to cook these buns in the traditional way over a low heat. Often seen cooked over charcoal on the street.

Kanum Crock - pounded rice buns with coconut

A non-stick baking tray is being used to cook these buns in the traditional way over a low heat. Often seen cooked over charcoal on the street.


2013-02-20-13-12-06_p1100097_thai-cookery-blog.jpg  As the bun starts to cook, a spoonful of the coconut milk filling is poured on top. Then the bun in the adjacent dimple is flipped on top

Kanum Crock - pounded rice buns with coconut

As the bun starts to cook, a spoonful of the coconut milk filling is poured on top. Then the bun in the adjacent dimple is flipped on top


2013-02-20-13-12-13_p1100098_thai-cookery-blog.jpg  Two half buns cooking the one nearest the camera has been flipped onto the bun on the left.

Kanum Crock - pounded rice buns with coconut

Two half buns cooking the one nearest the camera has been flipped onto the bun on the left.


2013-02-20-13-12-21_p1100099_thai-cookery-blog.jpg  A lid helps the top to cook

Kanum Crock - pounded rice buns with coconut

A lid helps the top to cook


2013-02-20-13-12-48_p1100101_thai-cookery-blog.jpg  Two buns ready for eating - cooked as halves in the tray.

Kanum Crock - pounded rice buns with coconut ready to eat

Two buns ready for eating - cooked as halves in the tray.