It’s a slow Sunday night, must be time to take some video!

We make these cupcakes by putting together a batter of rice flour, hydrolyzed lime water, coconut cream, red curry oil, grated coconut and rice. All the ingredients are whizzed together using a stick blender and the batter goes all over your pants. This is crucial.

The batter is poured into a heated brass cupcake pan set over a wok burner. It has been liberally greased with coconut oil. When it starts to set you get out your “cupcake knife”, usually the first knife you brought with you to Nahm that is now so horribly dull it’s beyond sharpening. Using said knife, cut the individual cupcakes out of their molds. Fill them two-thirds of the way up with more batter that’s been let out with coconut cream. Cover with the brass lid. Once the filling is cooked, carefully remove cupcakes from pan. This can be tricky if the pan has not been seasoned properly. Very tricky. I had a bit of an incident the other day when my thumb was burnt with coconut fat, the cupcakes were sticking to the pan, and my cupcake knife was so dull it wouldn’t even cut the cupcakes. Don’t try this at home.

The cupcakes are reheated to order and filled with red curry of crab.