Instructions: Mix the two kinds of rice flour, sugar and salt together and knead with the egg and shredded coconut. Slowly add the limestone water, which has been scented with bai dteuy essence or vanilla, and continue to knead until the mixture is wet and the cream from the coconut meat is pressed out and blended in with all the other ingredients.

Grease the heated surface of a griddle with the peanut oil. Drop the coconut mixture in spoonfuls onto the hot griddle, molding them into small, flat rounds. Grill over low to medium heat until golden brown. Flip over and grill the other side until also browned. Best when served warm.

The coconut mixture can also be baked in a well-greased pan in the oven, at about 350 degrees for 20 to 30 minutes, depending on the thickness of the cake. Brush a beaten egg yolk over the top after the cake is cooked through and bake another five minutes at 400 degrees. Cut into small squares.

Notes and Pointers:
I prefer the cakes grilled in flat pancakes. They brown and pick up a light crispiness which is lacking when baked. The baked cake will tend to be more gooey in texture.

For a different twist, use 1/2 cup granulated sugar, and 1/2 cup palm sugar.

For information about bai dteuy or pandanus leaf essence, see pp 96 to 97 of "It Rains Fishes." Instead of bai dteuy flavoring, the coconut mixture can also be "smoked" with a special incense candle (tien ohb) made of organic matter including herbs and flower petals. Such a candle is commonly used in the making of sweetmeats and desserts to add a spicy fragrance and smokiness. Brown in color, it has a curved shape and can be lit on both ends. This exotic item may not be easy to find in Western countries; ask for it in specialty Thai markets in cities with sizable Thai populations. If you travel to Thailand, look in stores that carry incense and merit-making supplies. There are several different kinds from which to choose. Sniff and discover which fragrance you like. One candle will last a long time; it will burn very slowly and produce a lot of scented smoke.

To smoke with an incense candle, put the uncooked coconut mixture loosely in a bowl and place the bowl inside a large pot. Light the candle on both ends and position alongside the bowl. Close the lid tightly, adding extra weight over the top if necessary - such as an inverted stone mortar - to prevent smoke from escaping. Allow to smoke 30 minutes to one hour. For a stronger smoky flavor, relight the candle after 30 minutes to produce more smoke.

NOTES :

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