Fried rice cake
Local name
Rice, palm sugar, coconut milk, pandanus leaves (Pandanus amaryllifolius) and water.
Fish normally used:
Fermentation: 2-5 hours.
Storage life: 1-2 days.
Production: Street food.
Properties: Soft and spongy solid with scattered air tubes from the centre to the edge. The taste is a little sweet with a characteristic aroma. Normally it is green from the pandan leaves, other-wise it is yellowish brown.
No data.
1. Wash the rice in water overnight, then stone grind with a little water to ease the grinding. Put the starch suspension in a thick cloth bag, close the bag tightly and weigh it down to force the water out.
2. Wash pandanus leaves and crush in a mortar, then add water and squeeze out the juice. Strain through a cheese cloth. The juice gives flavour and colour.
3. Dissolve palm sugar in the coconut milk. There is no specific formula for the quantities, it just depends on the preference of the consumers and producers.
4. Add this liquid, alternating with pandan juice, little by little to the starch and knead well. It is important to obtain the right viscosity so that it cooks properly.
5. Pour one scoop of the mixture into hot oil in a curved bottom frying pan. It will spread to form a round shape. When the edge of the mixture has cooked put a bamboo stick in the centre and splash hot oil onto the centre while rotating the stick. The centre of the cake will rise to form a pillar, resembling a lotus seed pod.
6. Remove the cake from the pan onto a woven bamboo rack to drain off the excess oil, then transfer to a container.
Nowadays Ka-nom fak-booa is rarely made by the fermentation method, except in rural areas. In Bangkok it is made of rice flour, palm sugar, water and baking powder. It looks different and the taste is not the same as the traditional one. Normally it is yellowish brown and sweeter.