Khanom thong ek

What to get ready

• Flour 1.1 lb
• Coconut milk 2 ½ cups
• Sugar 12.7 oz
• Chicken eggs 12
• Baking powder 0.6 oz
• Salt 0.3 oz
• Jasmine water 2 ⅛ tbsp

Method

1. 1 Simmer the coconut milk with sugar and salt for 8 minutes until the mixture thickens, then let it cool completely.
2. 2 Beat the egg yolks for 12 minutes until thick and pale in color, then mix with the coconut cream mixture.
3. 3 Only the egg yolks are used, not the whole egg, which is why the cake has a deep yellow color and a firm texture.
4. 4 Sift the flour and baking powder together and mix in one direction until a thick, clay-like dough is formed.
5. 5 Press the dough into the patterned mold, then tap it onto a tray and let it rest for 15 minutes until the surface of the cake is dry and firm.
6. 6 Bake at 160 degrees for 25 minutes, then brush jasmine water onto the surface of the cake while it is still warm.

With an appliance

• Air fryer 1 hr 20 min

  Replace step 6: lightly spray oil onto the patterned baking tray and bake at 175 degrees in a hot air oven for 16 minutes, rotating the tray after 8 minutes; the surface of the cake dries quickly, so brush with jasmine water immediately and divide into small batches.