Rice "seashells" with coconut milk
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About this recipe:
This recipe, called "krong-krang" in Thai, takes a little more time, but the result is fantastic. Seashells are made with a standard rice ball dough and put into a luscious coconut cream sauce. The whole dessert is then garnished with toasted sesame seeds.
For the coconut cream
1 tablespoon rice flour
2 cups coconut milk
1/2 cup sugar
1/2 teaspoon salt
2 pandanus leaves, cut into 3 cm lengths
For the rice seashells
120g rice flour
2 tablespoons tapioca flour
1 tablespoon arrowroot starch or corn flour
180ml (3/4 cup) water
1/4 cup toasted sesame seeds
20 min › Cook:
30 min › Ready in:
First, make the coconut sauce by placing the 1 tablespoon rice flour, coconut milk, sugar and salt in a pot and begin heating, stirring constantly.
When the ingredients are mixed, add the pandanus leaves and bring to a boil. Remove from the heat and reserve.
To make the seashells, mix the flours and water together in a wok. Place over low heat and mix until a dough is formed. Remove from the heat and cool slightly.
When cool enough to work with your hands, knead the mixture until a smooth dough is formed. Pinch off 1 cm chunks of dough and roll into balls.
When the dough is used up, begin forming the seashells by pressing on a krong-krang press (similar to a gnocchi press) or a fork.
When the dough is all pressed, bring a pot of water to a boil. Drop the seashells into the water. When they float, remove the seashells.
Strain the coconut sauce and discard the pandanus leaves. Drop the seashells into the coconut sauce and bring to a simmer.
To serve, place in individual bowls and garnish with the toasted sesame seeds.
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