A little while ago I bought a bag of rice flour with the ambition of baking gluten-free cookies for my mother, but along the way I was side swept by buckwheat flour. The rice flour sat in my kitchen in a glass recipient on the back of a shelf, untouched, until this weekend. The inspiration came two weeks ago. While visiting a Thai store in LA, I tasted these marvelous coconut sweets called Khanom Krok. They are crisp on the outside and warm and soft on the inside. The interior tastes like a smooth coconut rice pudding. The ones I had were small and bite sized, and I devoured them until my younger brother accidentally tipped our box of Khanom Krok onto the ground (we still salvaged a few). But I had tasted enough to feel hungry for more. The main ingredients in this recipe are rice flour and coconut cream. They are cooked like tiny pancakes in a skillet specially constructed and sized for these desserts. Since then, I’ve been thinking about rice flour and the creamy texture of those Thai pancakes, and as I flipped through my cookbooks, I wondered how I could make my own breakfast treats without the special skillet.
Then I found Salvadoran breakfast quesadillas. Close to the end of food52’s Volume Two cookbook (one of my Christmas gift acquisitions from a friend who noticed how obsessively I browse their website), this recipe intrigued me by its photo: muffin shaped, with a snow-white interior, golden crumbed edges, and sesame seeds speckling its top. I am always on the hunt for unusual breakfast treats. When I saw the list of ingredients, and spotted the Parmesan, I set down the book, slipped on my shoes, and headed for the grocery store. Any breakfast dish that combines a salty edge with a sweet base deserves my time.
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