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
| 1 cup | rice flour |
| 1/2 cup | tapioca flour |
| 1 cup | coconut milk |
| 1/2 cup | water |
| 1/4 teaspoon | salt |
| 1/4 cup | sugar |
| 1/4 cup | grated coconut |
| 1/4 cup | chopped green onions |
| — | oil for greasing |
Instructions
- 1 In a mixing bowl, combine rice flour, tapioca flour, coconut milk, water, salt, and sugar. Stir until smooth.
- 2 Preheat a khanom krok pan or an aebleskiver pan over medium heat and lightly grease with oil.
- 3 Pour the batter into each well of the pan, filling them about halfway.
- 4 Sprinkle a small amount of grated coconut and chopped green onions on top of each.
- 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 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.