The Laos Sweet Coconut Cakes Recipe is delicious and decadent. Laos sweet coconut cakes recipes are a perfect representation of the region’s rich dessert culture. The quality and preparation of the coconut itself is the secret to a delicious Laos sweet coconut cakes recipe. For the finest flavor and texture, use coconut that is both fresh and of good quality.
In order to get a moist and soft cake, the coconut should be grated or shredded finely so that it can absorb the flavors of the other components. This blog article is dedicated entirely to the methods of preparation and cooking procedures that give this delectable dessert its unforgettable flavor and beautiful look.
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When the coconut has been processed, it may be mixed with the remaining ingredients for the Laos Sweet Coconut Cake. In most cases, this will need a combination of flavors and sweeteners to get the desired effect. It’s important to add the ingredients in the right sequence and stir them completely to provide a balanced and complementary taste profile. That way, you can be certain that the flavors in your dessert will blend perfectly.
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How To Make Our Laos Sweet Coconut Cakes Recipe
Ingredients (8 Servings)
2 cups of glutinous rice flour
1/2 cup of sugar
1/4 cup of pandan juice (or 1/2 teaspoon of pandan extract)
1/2 cup of coconut milk
1/2 cup of grated coconut, for coating
Pinch of salt
Instructions
1. In a large mixing bowl, combine the glutinous rice flour, sugar, and salt.
a. Measure 2 cups of glutinous rice flour and add it to the mixing bowl.
b. Add 1/2 cup of sugar to the bowl.
c. Sprinkle a pinch of salt over the mixture.
2. Gradually pour in the pandan juice and coconut milk into the bowl while stirring continuously.
a. Measure 1/4 cup of pandan juice (or use 1/2 teaspoon of pandan extract).
b. Slowly pour the pandan juice into the mixing bowl.
c. Measure 1/2 cup of coconut milk and add it to the bowl.
d. Stir the mixture thoroughly to ensure all the ingredients are well combined.
3. Knead the dough until it becomes smooth and elastic.
a. Use your hands to mix the dough, ensuring all the ingredients are fully incorporated.
b. Continue kneading the dough for about 5-7 minutes, until it becomes smooth and elastic.
4. Divide the dough into small portions and shape them into round cakes.
a. Take a small portion of the dough and roll it between your palms to form a smooth ball.
b. Repeat the process until all the dough is used, making sure each portion is approximately the same size.
5. Prepare a steamer and line it with parchment paper or banana leaves.
a. Fill a steamer pot with water and bring it to a boil.
b. Place a sheet of parchment paper or a banana leaf on the steamer tray to prevent the cakes from sticking.
6. Steam the cakes for about 15-20 minutes until they become firm and translucent.
a. Arrange the shaped cakes on the steamer tray, leaving some space between them.
b. Cover the steamer with a lid and steam the cakes on medium heat for 15-20 minutes.
c. Check the cakes occasionally to ensure they are cooked through and have a translucent appearance.
7. While the cakes are steaming, prepare the grated coconut for coating.
a. Take 1/2 cup of grated coconut and spread it evenly on a clean plate.
b. You can lightly toast the grated coconut in a pan for added flavor, if desired.
8. Once the cakes are cooked, remove them from the steamer and let them cool slightly.
a. Turn off the heat and carefully remove the steamer tray from the pot.
b. Allow the cakes to cool for a few minutes until they are warm to the touch.
9. Roll the warm cakes in the grated coconut to coat them evenly.
a. Take one cake at a time and roll it in the grated coconut, pressing gently to ensure the coconut sticks to the surface.
b. Repeat the process for all the cakes, making sure they are fully coated.
10. Serve the Laos Sweet Coconut Cakes immediately or let them cool completely before storing.
a. Arrange the coated cakes on a serving platter.
b. Enjoy the cakes while they are still warm for the best texture and flavor.
c. If storing for later, place the cakes in an airtight container once cooled and store them at room temperature for up to 2 days.
Prep Time: 30 minutes
Cooking Time: 20 minutes
Pots, Pans, and Cooking Equipment Needed for the Laos Sweet Coconut Cakes Recipe
Mixing bowl
Steamer (bamboo or metal)
Plate or steaming basket for holding the coconut cakes
Grater for grating the coconut
Measuring cups and spoons
Best Way to Store Leftovers From the Laos Sweet Coconut Cakes Recipe
The best way to store leftover Laos sweet coconut cakes recipe is to keep them in an airtight container at room temperature for up to 3 days. Alternatively, you can store them in the refrigerator for up to a week. If storing in the refrigerator, it’s best to bring the cakes back to room temperature before serving.
Tips and Tricks For Easier Creation
To make pandan juice, blend 4-5 pandan leaves with 1/4 cup of water, strain the mixture, and use the green liquid as a substitute for pandan extract.
When shaping the coconut cake mixture into balls, wet your hands with water to prevent sticking.
To make the cakes extra coconutty, you can mix some of the grated coconut into the batter before shaping into balls.
You can add a pinch of salt to the mixture to enhance the flavor.
If you don’t have a steamer, you can use a large pot with a colander or sieve placed over it. Fill the pot with enough water to reach just below the colander or sieve, and steam the cakes on a plate or parchment paper in the colander/sieve.
Side Dishes and Desserts For the Laos Sweet Coconut Cakes Recipe
Fresh fruit, such as mango or pineapple
Coconut ice cream or sorbet
Sweet sticky rice
Thai iced tea or coffee
Pandan-flavored jellies or puddings
How To Serve the Laos Sweet Coconut Cakes Recipe
To serve, simply place the coconut cakes on a plate or platter and serve them at room temperature. You can sprinkle additional grated coconut over the cakes for added texture and flavor. The Laos sweet coconut cakes recipe can be enjoyed on their own as a sweet snack or dessert, or served alongside other traditional Laos dishes.
Dietary Substitutions For the Laos Sweet Coconut Cakes Recipe
1. Vegan Option: For the Laos Sweet Coconut Cakes Recipe
a. Plant-based sweetener like maple syrup or agave syrup instead of sugar.
b. Use almond milk or another plant-based milk instead of coconut milk.
c. Vegan butter or margarine instead of grated coconut for coating the Laos Sweet Coconut Cakes Recipe.
d. Pandan essence or another natural vegan flavoring instead of pandan juice.
e. Pinch of sea salt or Himalayan salt instead of regular salt.
f. Add vegan food coloring for a vibrant appearance if desired.
g. Incorporate vegan flavor extracts like vanilla or almond to enhance the taste.
2. Gluten-Free Option:
a. Gluten-free rice flour or a gluten-free flour blend instead of glutinous rice flour.
b. Coconut sugar or stevia instead of sugar in the Laos Sweet Coconut Cakes Recipe.
c. Gluten-free flavoring extract or skip pandan juice for a milder taste.
d. Gluten-free coconut milk or another dairy-free milk alternative.
e. Gluten-free shredded coconut for coating or skip the coating.
f. Verify all ingredients used are certified gluten-free to avoid cross-contamination.
g. Gluten-free additives like xanthan gum or guar gum for better texture.
3. Vegetarian Option: For the Laos Sweet Coconut Cakes Recipe
a. No specific substitutions needed as the original recipe is already vegetarian-friendly.
4. Mediterranean Diet Options:
a. Natural sweetener like honey or date syrup instead of sugar.
b. Light coconut milk or Greek yogurt instead of regular coconut milk.
c. Skip the grated coconut coating or use a light sprinkling of it.
d. Mediterranean spices like cinnamon, cardamom, or nutmeg for flavor to the Laos Sweet Coconut Cakes Recipe.
e. Chopped nuts like almonds or pistachios for added texture and healthy fats.
f. Serve with fresh fruits or a drizzle of honey for a Mediterranean touch.
g. Pinch of Mediterranean sea salt or use sea salt flakes for a finishing touch.
5. Keto Diet Options: For the Laos Sweet Coconut Cakes Recipe
a. Keto-friendly sweetener like stevia or monk fruit sweetener instead of sugar.
b. Almond flour or coconut flour instead of glutinous rice flour.
c. Unsweetened almond milk or coconut milk for a lower carb option.
d. Omit pandan juice or use a small amount of natural keto-friendly flavoring extract.
e. Unsweetened shredded coconut or crushed nuts instead of grated coconut.
f. Add MCT oil or coconut oil for extra healthy fats.
g. Pinch of pink Himalayan salt for added minerals and flavor.
6. Heart Healthy Diet Options:
a. Natural sweetener like honey or maple syrup instead of sugar.
b. Choose light coconut milk or a low-fat coconut milk alternative.
c. Use a thin layer of grated coconut or skip the coating to reduce saturated fat.
d. Heart-healthy spices like cinnamon or turmeric for flavor in the Laos Sweet Coconut Cakes Recipe.
e. Small amount of chia seeds or flaxseeds for extra fiber and omega-3 fatty acids.
f. Small amount of mashed ripe banana for natural sweetness and moisture.
g. Pinch of sea salt or Himalayan salt for a boost of minerals.
7. Paleo Options: For the Laos Sweet Coconut Cakes Recipe
a. Natural paleo-friendly sweetener like raw honey or coconut sugar instead of sugar.
b. Almond flour or cassava flour instead of glutinous rice flour.
c. Full-fat canned coconut milk for richness and flavor.
d. Skip the grated coconut coating or use unsweetened shredded coconut.
e. Paleo-friendly spices like cinnamon or vanilla for flavor.
f. Small amount of crushed nuts like almonds or walnuts for added texture.
g. Pinch of pink Himal
8. Low Carb Options:
a. Low-carb sweetener like erythritol or stevia instead of sugar.
b. Almond flour or coconut flour instead of glutinous rice flour.
c. Unsweetened almond milk or coconut milk for a lower carb content.
d. Omit pandan juice or use a small amount of natural low-carb flavoring extract.
e. Unsweetened shredded coconut or crushed nuts instead of grated coconut.
f. Incorporate a small amount of melted coconut oil or grass-fed butter for healthy fats.
g. Sprinkle a pinch of sea salt or Himalayan salt for flavor in the Laos Sweet Coconut Cakes Recipe.
9. Whole30 Options: For the Laos Sweet Coconut Cakes Recipe
a. Whole30-approved sweetener like date paste or unsweetened applesauce instead of sugar.
b. Replace glutinous rice flour with compliant flour alternatives like almond flour or arrowroot flour.
c. Use unsweetened almond milk or compliant coconut milk for the liquid.
d. Omit pandan juice or use a small amount of compliant flavoring extract.
e. Skip the grated coconut coating or use unsweetened shredded coconut.
f. Enhance the flavor with compliant spices like cinnamon or nutmeg.
g. Use a pinch of compliant salt or skip it altogether.
10. Weight Watchers Options:
a. Low-calorie sweetener or sugar substitute according to the Weight Watchers program.
b. Lower-calorie flour alternative like oat flour or whole wheat flour instead of glutinous rice flour.
c. Choose a light coconut milk or a reduced-fat coconut milk alternative.
d. Use a thin layer of grated coconut or skip the coating for lower calorie content.
e. Enhance the flavor with calorie-free extracts like vanilla or almond.
f. Incorporate a small amount of chopped fruits like berries or pineapple for added freshness.
g. Pinch of salt or skip it for a lower sodium option for the Laos Sweet Coconut Cakes Recipe.
11. Low Fat Options: For the Laos Sweet Coconut Cakes Recipe
a. Use a low-fat sweetener like applesauce or mashed bananas instead of sugar.
b. Replace glutinous rice flour with a low-fat flour alternative like whole wheat flour or oat flour.
c. Choose a low-fat milk alternative like skim milk or almond milk instead of coconut milk.
d. Omit grated coconut for coating or use a very thin layer for texture.
e. Enhance the flavor with low-fat extracts like vanilla or almond.
f. Add a small amount of zested citrus fruit for a tangy twist.
g. Omit salt or use a small pinch of a low-sodium salt alternative.
12. Vegetable Variations:
a. Add grated carrots or sweet potatoes for added moisture and natural sweetness.
b. Incorporate mashed pumpkin or butternut squash for a seasonal twist.
c. Mix in finely chopped zucchini or yellow squash for added texture.
d. Use pureed beets for a vibrant pink color and earthy flavor.
e. Blend in mashed avocado for a creamy and rich variation to the Laos Sweet Coconut Cakes Recipe.
f. Experiment with mashed fruits like bananas or applesauce for a fruity twist.
g. Add a tablespoon of matcha powder for a unique green tea flavor.
FAQs About the Laos Sweet Coconut Cakes Recipe
What are Laos sweet coconut cakes recipes?
Laos sweet coconut cakes recipe, also known as Khao Nom Kok, are a traditional Laos dessert made from glutinous rice flour, coconut milk, sugar, and grated coconut. They are steamed in a special pan with half-spherical molds, resulting in a crispy outer layer and a soft, chewy interior.
Can I use regular rice flour instead of glutinous rice flour?
No, regular rice flour cannot be used as a substitute for glutinous rice flour in this recipe. Glutinous rice flour is necessary to achieve the unique texture of the coconut cakes.
Can I use canned coconut milk instead of fresh coconut milk?
Yes, you can use canned coconut milk instead of fresh coconut milk. Just make sure to shake the can well before opening and using the milk.
How long do Laos sweet coconut cakes last?
Laos sweet coconut cakes recipe can be stored in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 2 months.
Can I make the Laos sweet coconut cakes recipe without a special pan?
No, a special pan with half-spherical molds is necessary to make traditional Laos sweet coconut cakes recipe. However, you can use a muffin tin as a substitute, although the texture and shape of the coconut cakes will be slightly different.
Final Thoughts
Traveling through the quaint towns and bustling cities of Laos provided me with many unforgettable experiences, but it was the Laos Sweet Coconut Cake that stole my heart. Let me to describe the indescribable pleasure of this magnificent delicacy, which has given me a newfound respect for Laos cooking.
I initially came across this delicious find in Vientiane’s lively night market. There was the alluring smell of cooking street food and the lively talk of both residents and tourists. I saw a little dessert booth amid the other vendors, and its platter of golden-brown, pillowy treats immediately attracted my attention. Curiosity getting the better of me, I ordered the Laos Sweet coconut cake, not realizing that I was about to fall in love with this delicious dessert.
The combination of grated coconut and rice flour that gave the Laos Sweet Coconut Cake recipe its extraordinary texture was what made it stand out as something special. The cake was perfectly moist and airy, with just the proper amount of chewiness thanks to the careful balancing of these elements. The sweetness was well controlled, making for a beautifully fulfilling cake that avoided being sickeningly sweet. This delicious dessert was expertly crafted, with each mouthful a symphony of subtle tastes and textures.
Laos Sweet Coconut Cakes Recipe
Equipment
- Mixing bowl
- Steamer (bamboo or metal)
- Plate or steaming basket for holding the coconut cakes
- Grater for grating the coconut
- Measuring cups and spoons
Ingredients
- 2 cups glutinous rice flour
- 1/2 cup sugar
- 1/4 cup pandan juice or 1/2 teaspoon of pandan extract
- 1/2 cup coconut milk
- 1/2 cup grated coconut for coating
- Pinch salt
Instructions
In a large mixing bowl, combine the glutinous rice flour, sugar, and salt.
- a. Measure 2 cups of glutinous rice flour and add it to the mixing bowl.
- b. Add 1/2 cup of sugar to the bowl.
- c. Sprinkle a pinch of salt over the mixture.
Gradually pour in the pandan juice and coconut milk into the bowl while stirring continuously.
- a. Measure 1/4 cup of pandan juice (or use 1/2 teaspoon of pandan extract).
- b. Slowly pour the pandan juice into the mixing bowl.
- c. Measure 1/2 cup of coconut milk and add it to the bowl.
- d. Stir the mixture thoroughly to ensure all the ingredients are well combined.
Knead the dough until it becomes smooth and elastic.
- a. Use your hands to mix the dough, ensuring all the ingredients are fully incorporated.
- b. Continue kneading the dough for about 5-7 minutes, until it becomes smooth and elastic.
Divide the dough into small portions and shape them into round cakes.
- a. Take a small portion of the dough and roll it between your palms to form a smooth ball.
- b. Repeat the process until all the dough is used, making sure each portion is approximately the same size.
Prepare a steamer and line it with parchment paper or banana leaves.
- a. Fill a steamer pot with water and bring it to a boil.
- b. Place a sheet of parchment paper or a banana leaf on the steamer tray to prevent the cakes from sticking.
Steam the cakes for about 15-20 minutes until they become firm and translucent.
- a. Arrange the shaped cakes on the steamer tray, leaving some space between them.
- b. Cover the steamer with a lid and steam the cakes on medium heat for 15-20 minutes.
- c. Check the cakes occasionally to ensure they are cooked through and have a translucent appearance.
While the cakes are steaming, prepare the grated coconut for coating.
- a. Take 1/2 cup of grated coconut and spread it evenly on a clean plate.
- b. You can lightly toast the grated coconut in a pan for added flavor, if desired.
Once the cakes are cooked, remove them from the steamer and let them cool slightly.
- a. Turn off the heat and carefully remove the steamer tray from the pot.
- b. Allow the cakes to cool for a few minutes until they are warm to the touch.
Roll the warm cakes in the grated coconut to coat them evenly.
- a. Take one cake at a time and roll it in the grated coconut, pressing gently to ensure the coconut sticks to the surface.
- b. Repeat the process for all the cakes, making sure they are fully coated.
Serve the Laos Sweet Coconut Cakes immediately or let them cool completely before storing.
- a. Arrange the coated cakes on a serving platter.
- b. Enjoy the cakes while they are still warm for the best texture and flavor.
- c. If storing for later, place the cakes in an airtight container once cooled and store them at room temperature for up to 2 days.
Notes
You can add a pinch of salt to the mixture to enhance the flavor. If you don't have a steamer, you can use a large pot with a colander or sieve placed over it. Fill the pot with enough water to reach just below the colander or sieve, and steam the cakes on a plate or parchment paper in the colander/sieve.
