Will Blog for Free Toffee

A week or so ago, I was contacted by a marketer from See’s Candies asking if I’d like to receive a free sample of my choice to use in a dessert. In return, they asked that I mention their Easter candy is now available. I know that some bloggers may feel uncomfortable with this type of solicitation, but I’m not having a hard time with this one. My policy is if I like the product or find it useful I will put it out there. I’ve always done this, even though, up till now, I never got anything in exchange.



I have to say, it’s pretty funny that a chocolate candy company would offer to send me a free sample. To use in a dessert, no less. I’m not much of a chocolate fan and I tend to stay out of the sweet kitchen. So I guess it shouldn't come as a surprise to anyone that I chose the Victoria Toffee. When I got it, the first thing I did was crush some up to sprinkle on top of homemade vanilla ice cream. Not quite the most creative way to use it, but it tasted simply fantastic. I am planning on using some of it in a cake/torte of some type. And if the stars line up right, I’ll be able to post about that soon.




Got any other good ideas? They sent me a pound of the toffee, so I've got a bit to work with. Let me know quick, because I have a feeling that I won’t be able to keep the candy monsters away for very long.

Kanom Koke

Did everyone have a fun, safe New Year celebration? Great!

Ours was low key, which is just what we needed after spending 6 days with my family. Just kidding, Mom! It was fun, but with nieces and babies and all around general chaos, it was nice to spend an evening just chillaxing. But I do want to post yet another highlight from our visit.

Another of Mom's friends, Auntie P, who wouldn't stand to be outdone by the tapioca pork dumplings, offered to make another one of my favorite sweets, kanom koke. It's hard to believe that I haven't had these since my last visit to Thailand, 9 years ago! (Where does the time go? It still seems like yesterday!)

How do I describe these?

Imagine a custard crossed with a pancake. They are made with rice flour and coconut milk and fried up in a special pan with several wells. The bottoms become crispy while the centers are still soft but firm. Hard to explain. You'll just have to taste.

These tasties can be embellished by adding slightly cooked, diced pumpkin or taro to the batter, but here's the basic version:

Rice flour is mixed with coconut milk. Pandan leaves or essence are added, much like vanilla would be to a dessert. A pinch of salt and sugar may also be added, but it's not necessary as another sweetened mixture will be added on top. The batter is heated until it thickens slightly and the flavor from the pandan leaves is released.

Auntie said the sweets are named after the pan used to cook them (koke = hole). Luckily I already have a pan like this I use to make Danish aebleskiver, a kind of round pancake. The batter is poured into the greased wells and allowed to set slightly.

After the batter sets a little, a second mixture of coconut cream mixed with a little coconut milk, chives (we used green onions), sugar and salt are put on top.

They're done with the edges and bottom crisp and the centers firm up.

Don't they look great? The texture is custard-y yet firm-ish. The bottom is slightly crispy and caramelized. They taste best eaten warm. My cousin said she ate these for breakfast every morning before school. I think I could do that too!

Compared to the tapioca dumplings, these were a breeze to make! I'll try to get a recipe posted once I replicate them myself.