Khanom Krok

Coconut milk rice pudding baked in a cast-iron pan with a crispy outer shell and a molten sweet coconut center.

Ingredients

• 1 kg firm tofu
• 300g glutinous rice
• 1 tbsp minced garlic
• 1 tsp ground turmeric
• 1/4 cup neutral vegetable oil
• 1 cup cherry tomatoes, sliced
• a handful of fresh Thai basil, chopped
• a drizzle of coconut cream
• 2 cups coconut milk
• a pinch of white pepper
• 200g bean sprouts

Instructions

1. 1

   Prepare the jasmine rice base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the firm tofu, baby corn, sliced shallots, and ground turmeric, mixing well so everything is evenly seasoned.

3. 3

   Heat coconut oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the jasmine rice until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the firm tofu mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the jasmine rice with the filling, a spoonful of fish sauce, and a scattering of mint.

7. 7

   Add a final touch of lime wedges for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra fish sauce on the side for dipping or drizzling.

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