Khanom Krok

Khanom Krok

Khanom Krok

Veg

Crispy-edged coconut milk pancakes baked in a dimpled cast-iron pan — creamy and custardy in the centre, sold hot from market carts across Thailand.

Cuisines

Thai

Best for

Breakfast Snacks

Recipe

Prep: 15 min Cook: 15 min Total: 30 min 2-3 servings

Ingredients

rice flour 1 cup Rice flour
tapioca flour 1/2 cup Tapioca flour
Coconut Milk 1 cup Coconut Milk , thick
water 1/2 cup Water
salt 1/4 teaspoon Salt
sugar 1/4 cup Sugar
Coconut 1/4 cup Coconut , grated
Green Onion 1/4 cup Green Onion , chopped
oil — Oil , for greasing

Instructions

  1. 1 In a mixing bowl, combine rice flour, tapioca flour, coconut milk, water, salt, and sugar. Stir until smooth.
  2. 2 Preheat a khanom krok pan or an aebleskiver pan over medium heat and lightly grease with oil.
  3. 3 Pour the batter into each well of the pan, filling them about halfway.
  4. 4 Sprinkle a small amount of grated coconut and chopped green onions on top of each.
  5. 5 Cover the pan with a lid and cook for about 5-7 minutes, until the edges are crispy and the centers are set.
  6. 6 Carefully remove the khanom krok from the pan using a spoon or skewer and serve warm.

Tips

Ensure the pan is well-heated before adding the batter for a crispy exterior.