Kanom Krok is one of my favorite Thai-Lao snack. They are like little coconut treats. And it’s also one of those food that require proper tool and time to make.  The tool being an iron cast pan with divots. 

Since I don’t have the special traditional pan, I used my mini electric cupcake maker.  The electric cupcakes maker is perfect for making cupcakes or muffins.  So I thought why not make Kanom Krok with them.

It may not look like the traditional Kanom Krok, but it does taste authentic.   The outside is crispy and the inside is soft and creamy.  This was made with Recipe #2 which is much more dense and filling.   This version would taste better will peanut dipping sauce.

It takes dedication to make these because you have to sit there and monitor the progress. The cupcake maker does make it easier since you just let it cook and can walk away. At least for a few minutes.

I like to start cleaning up the kitchen while it’s cooking. Once the bottom is cook, you use 2 bamboo skewers to flip it around and cook the other side. Takes about 5-7 minutes to cook.

When using this Bella Cucina cupcake maker it can get very hot. So don’t open or touch with bare hands - use a mitten. I learned the hard way and almost burned my hand with the steam and heat.

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Melons are a great way to cool down during the hot summer days. But if eating just plain melons is too boring for you, maybe try something different.

Here I have a good mix of sweet corn, cantaloupes, and black beans. I don’t know what to call it, so I’ll simply call it “Coconut Melons”. This is a popular Asian dessert. In Lao and Thai they call it, “nam wan” which translates to sweet water.

It’s a great way to enjoy what’s in season too. It takes a while to whip up, but it’s worth it and everything is made with really good ingredients. Except for maybe the sugar. Try substituting with honey or agave syrup.

Directions:

Soak 1 cup of black beans overnight. Rinse and cook in a pot until it’s soft. Once it’s cooked you then add 1/2 can of coconut milk and some sugar to your liking. I don’t like it too sweet as the melons and corn are sweet enough.

While that’s cooking, you can cut up 1/2 ripe cantaloupes into small pieces.

Steam about 4 ears of corn and then remove the corn kernel by trimming the corn. You can layer the melon, corn, then beans or just toss it all together.

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Extra virgin expeller press coconut oil has become one of my new favorite oils. It’s also one of the oil that has multiple uses, from cooking to body care.  I first started to cook with this EVCO “extra virgin coconut oil” on Thanksgiving holiday.

I’ve used it in replacement of butter or sometimes when other oils are required.  It’s especially good when mixed into mash potatoes and steam vegetables.  Also a very good mayo substitute when making tuna sandwich.

The list could really go on.  I’ve even add a little to my coffee, since my skim milk isn’t so creamy. The coconut oil really adds to the taste.

But it’s not like regular coconut oil I used for making soap. This is extra virgin expeller press coconut oil made from the fresh flesh of the coconut fruit. This brand is from Jarrows, made from organic coconuts from the Philippines.

The coconut oil is unrefined and expeller pressed without the use of chemicals or heat. This process requires a hand crank machine to squeeze out the oils from the coconut meat.  This method preserves the volatile compounds and retains a delicious coconut scent.

Coconut oil is a source of medium chain triglycerides (MCTs), such as lauric acid (C-12) and caprylic acid (C-8). These are the good stuff that is antibacterial, antiviral, and more. You can read more about it here. The coconut oil is stable even during long periods of storage.

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The latest edition to my botanical soap collection is made with coconut milk and hibiscus flower petals. It is made with all vegetable oil, even with a touch of sesame oil too!

Since I’ve learn so much about the benefits of coconut for our skin, I’ve been wanting to add this to my soap.  The coconut milk  are usually used for cooking and baking.

I let all my soaps cure for about three to four weeks before using it.  I have been using this for about a week and really love it.  It’s a very luxurious and creamy soap.

Instead of water, I replaced it with coconut milk.  Both the addition of coconut oil and coconut milk is very moisturizing.  Coconut is full of antioxidant, and the oil protects and nourishes the skin.

I also added ground hibiscus.  This hibiscus flower is normally used in making tea.  Hibiscus flower is full of Vitamin C and would also be great for your skin.

I thought the bright color of the petals would seep into the soap, but it didn’t.  The best part is the ground hibiscus petals added a nice exfoliation of the skin too. 

Ingredients:  Coconut milk, Safflower oil, Canola oil, Palm oil, Coconut oil, Sesame oil, and Hibiscus petals.

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