This recipe for Khao Nom Kok (Lao Coconut Custard Cakes) is Annee Lund’s family recipe that continues to pass down through the generations.

In Annee Lund’s Words:

“Ever since I could remember, I loved these little custard coconut rice cakes. This traditional Lao dessert is delicious, lightly crisp, soft, silky, fluffy, and perfectly sweet and salty. It’s impossible to only eat one.

My mother shared the recipe, but as usual, it was never written down.

When I was younger, I never paid any attention to what my mother said, but I always seemed to crave khao nom kok. As time passed, I tried my hardest to perfect her recipe. It was a lot of trial and error, and my measurements were always off. Eventually the frustration overtook my craving and I gave up on it. However, in the back of my mind I knew that I would figure it out someday…

Though, I forgot about it over time, one day, at my local Asian market I rediscovered it. My excitement was at an all time high to reattempt my long forgotten favorite treat. Once again, I began my mission to find the perfect recipe that was just like the one my mother made when I was a child.

Through many frustrations and failures, I can say that I finally found that recipe.

It is exactly how I remembered- if not better.

I even got my mother’s seal of approval!

Since then, I made this recipe for the elders I grew up with as much as new friends I just met. So far, everyone has had nothing but love for this khao nom kok.

That said, I hope this makes my grandmother proud.”

Feeling inspired?

Annee Lund runs The Aspire Cottage blog through Facebook and Instagram. Furthermore, to read her interview reflecting on her Lao roots and her passion for gardening, antiquing, cooking and teaching, click here.

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Khao Nom Kok (Lao Coconut Custard Cakes) by Annee Lund

(MAKES APPROXIMATELY 2 DOZEN CAKES)

INGREDIENTS:

• 2/3 cup rice flour
• 2 Tbs tapioca flour
• 1/3 cup granulated sugar
• 1 tsp sea salt
• 1/3 cup unsweetened coconut flakes
• 1 (13.5 oz can) Coconut Milk (Preferably Uroml, Aroy-D or Chaokoh)
• 1 Tbs vegetable oil (plus extra to grease the pan)
• 1/2 cup water
• 1 Tbs thinly sliced green onions

DIRECTIONS:

1. Place unsweetened coconut flakes, water and half of the can of coconut milk into a blender and process until the contents are smooth and consistent.
2. Transfer the contents to a large mixing bowl and add the remaining half of the coconut milk along with the other ingredients, then whisk until well combined.
3. Afterwards, cover and allow to rest for a couple of hours (or even overnight) to help the batter marinate and merge the flavors together.
4. Next, remove the batter from the fridge to rest and increase to room temperature (for at least 30 minutes). When ready, use a special pan (like this one).
   Bring the pan to medium-low heat. When up to temperature, use a pastry brush to grease the indents with vegetable oil.
5. Take the batter, give another stir, then spoon into the pan. Cook for 2-3 minutes or until golden, then flip and heat for an additional minute or two until thoroughly cooked. Transfer to a platter and repeat with the remaining batter.
6. Enjoy!

NOTES:

• The batter will be thick fresh out of the refrigerator because the coconut milk solidifies, however, when brought to room temperature to rest, it will loosen and thin out. Give it a good stir before using. The cakes will be a little sticky at first but will get easier as it warms up.
• Depending on the temperature, the sides will turn golden brown and dry out, so make sure to cover with a lid to retain steam if needed.
• In place of vegetable oil you cab use coconut oil it add extra flavor (just keep in mind it has has a lower heat point).

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.