Khanom Krok
Coconut pancakes cooked in a dimpled pan, crisp underneath and molten in the middle, served two stuck together.
Photograph credit: Khanom Krok by Boonlert · CC0 · Wikimedia Commons
Two batters, not one, and the order matters: a thin savoury rice flour batter goes in first and sets into the crisp shell, then a thick sweet coconut cream is spooned into the well it leaves. Poured together they merge and you get one soft cake. The pan must be very well oiled and properly hot or the shells tear when you lift them out.
What People Ask
How long does Khanom Krok take to make?
20 minutes of preparation and 25 minutes of cooking, plus 20 minutes of resting, so allow 1 hour 5 minutes from start to finish. The recipe serves 6.
The Method for Khanom Krok
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Blend the rice flour, cooked rice, base coconut milk, base salt and base sugar until completely smooth. Rest 20 minutes.
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Whisk the coconut cream with the top sugar, top salt and the extra rice flour into a thick pouring cream.
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Heat a khanom krok pan or aebleskiver pan over a medium heat and brush every well generously with oil.
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Fill each well about two thirds with the thin base batter.
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Cook 2 minutes, until the edges set and pull away and a well forms in the middle.
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Spoon the thick coconut cream into each well, filling to the top.
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Scatter a few spring onions on half of them and sweetcorn on the other half.
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Cover and cook 3 minutes, until the base is crisp and brown and the top is just set but still wobbling.
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Lift each one out with a small spoon and press two together, tops facing.
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Serve warm, and repeat with the rest of the batter.
Related guides: Prep, cook and total time · Choosing rice.
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Tips That Matter
- Two batters, thin first then thick.
- Oil every well generously each time.
- The top should still wobble when you lift them.
Ingredient Swaps
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
Serve It With
Thai iced tea · Fresh mango · A street market
Storage
Eat warm. They soften within the hour.
What's in a Serving
Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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