Kanom Babin is a chewy Thai coconut cake. These delightful bites are one of the only few baked Thai desserts in traditional millennia. Most households in Thailand didn’t own an oven, and so baking was practised at specialist stores or in privileged households, which paved way for desserts to be made using other techniques. Our freedom of access to all kinds of kitchen utensils gives us a chance in bringing the Thai past into our very kitchen. They are topped with a shady light brown colour and secure a very firm structure with a natural edgy finish; tasting as graceful as it looks. Ground almonds are used here to create a wholesome finish to this tropical cake. Kanom babin isn’t widely available in Thailand, nor is it well known internationally. It is a mysterious locally loved treat. Better, all there is to do is combining, pouring and waiting. It cannot get any more simple. An addition of vanilla ice cream would be the perfect finishing touch.
Coconut Milk 120ml
Desiccated Coconut 120g
Glutinous Rice Flour 40 g
Tapioca Flour 20g
Ground Almonds 40g
Honey 7 tbs
Coconut Oil 2 tbs
Heat oven at 170C. Line a 9 inch/ 23 cm circle baking tin with butter or cooking spray.
Thoroughly combine all ingredients in a bowl using a wooden spoon.
Transfer onto baking tin and bake in the oven for 25 minutes, in which the cake will become lightly golden at the top and held together in a very compact structure. Remove from oven and allow to cool for 10 minutes before removing cake out onto a cooling rack.
Once at room temperature, transfer onto flat surface, cut into 8 pieces and serve.