This pudding is similar to our paal appam.
The only difference is they add different types of fillings.
Ingredients: bottom layer
1 cup rice flor
2 cups water
1/3 cup cooked rice
½ cup grated coconut
½ tsp salt.
Method:
In a blender , mix all the ingredients and blend until smooth.
Remove and let it ferment for about 3 hours.
For topping:
1 cup coconut thick cream
½ cup sugar
Little salt.
Mix every thing till the sugar is dissolved.
(you can add one of the fillings of your choice now)
Fillings :Optional, can use anyone of your choice.
1 scallion cut into small rounds
Boiled pumpkins, boiled taro
Chopped cliantro
Cream of corn
Method:
Heat the Kanom krok pan over medium heat, brush with oil.
Using a spoon add the bottom layer mixture into each hole.
To fill about 2/3 full. Wait for a moment, then pour about tsp
Of the topping mixture into each hole to fill it up.
Cover the pan with a lid and cook till it turns slightly brown,
And crisp around the edge.
Remove each cake and serve warm.
Usually the cakes are served as two, one placed on the top of the other.
Kanom kroh is especially delicious when hot with soft creamy centre
And extra crispy edges.
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