Khanom babin

David Thompson’s selected khanom babin makes coconut-rich pikelets from four flours, eggs and fresh coconut flesh. Their toasted surfaces give a crisp contrast to the rich interior.

Sticky rice flour, plain flour, rice flour and arrowroot flour combine with salt and selected plain water. The smooth, nearly firm dough rests wrapped in a tea towel before the next stage.

A separate syrup heats coconut cream, palm sugar and a tied pandan leaf until it begins to boil. Once it is just warm, the rested dough is worked into the syrup and the mixture passes through a sieve.

Finely shredded fresh coconut is stirred in before three chicken eggs enter one at a time. A separate portion of coconut cream loosens the mixture into a thick, pancake-like batter.

Spoonfuls cook in a heavy pan smeared with coconut oil. The pikelets turn once they begin to bubble, allowing both sides to toast without taking on too much colour.