Khanom Krok

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Blend the rice flour, cooked rice, base coconut milk, base salt and base sugar until completely smooth. Rest 20 minutes.

   Mark done

2. Whisk the coconut cream with the top sugar, top salt and the extra rice flour into a thick pouring cream.

   Mark done

3. Heat a khanom krok pan or aebleskiver pan over a medium heat and brush every well generously with oil.

   Mark done

4. Fill each well about two thirds with the thin base batter.

   Mark done

5. Cook 2 minutes, until the edges set and pull away and a well forms in the middle.

   Mark done

6. Spoon the thick coconut cream into each well, filling to the top.

   Mark done

7. Scatter a few spring onions on half of them and sweetcorn on the other half.

   Mark done

8. Cover and cook 3 minutes, until the base is crisp and brown and the top is just set but still wobbling.

   Mark done

9. Lift each one out with a small spoon and press two together, tops facing.

   Mark done

10. Serve warm, and repeat with the rest of the batter.

    Mark done

Chef’s Tips

• Two batters, thin first then thick.
• Oil every well generously each time.
• The top should still wobble when you lift them.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Thai iced tea
• Fresh mango
• A street market

Storage & Reheating

Eat warm. They soften within the hour.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.