Khanom Krok (Coconut Pancakes)

Name: Khanom Krok (Coconut Pancakes)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 120g Rice Flour; 40g Glutinous Rice Flour; 400ml Coconut Milk, thin; 2 tbsp Sugar; 1/2 tsp Salt, fine; 250ml Coconut Cream; 50g Sugar; 1/2 tsp Salt, fine; 1 tbsp Rice Flour; 1 1/2 tbsp Coconut Oil, for greasing the pan; 50g Sweet Corn Kernels; 2 tbsp Spring Onion, thinly sliced; 50g Taro, steamed and small-diced

Khanom Krok are small Thai coconut pancakes with a crisp, golden exterior and a lusciously creamy, slightly sweet center — perfect as a street-food snack or a cozy dessert. These bite-sized treats pair the rich flavors of coconut with bright toppings like sweet corn, scallion, or tender taro for a delightful contrast of textures and tastes.

Khanom Krok are small Thai coconut pancakes with a crisp, golden exterior and a lusciously creamy, slightly sweet center — perfect... Show more

Traditional Thai Recipe

Health Grade

D- · Occasional

Rating

4.1

Time

45 min

Price

0,90 €

Calories

530 kcal

vegan

low calorie

gluten free

kid friendly

comfort food

potluck

Method

Prep the toppings

Rinse the Spring Onion, trim the roots, and thinly slice enough to make about 2 tbsp. Peel the Taro and cut it into small, even cubes.

Mix the batters

Steam the taro cubes over simmering water for 12 minutes until a knife slips in easily, then set them aside to cool slightly. While they cook, whisk the Rice Flour, Glutinous Rice Flour, Coconut Milk, Sugar, and Salt (fine) until the outer batter is smooth and pourable. In a second bowl, whisk the Coconut Cream with the remaining sugar, salt, and rice flour until the custard is silky and lump-free. Let both batters rest for 10 minutes so the flours hydrate and the batter thickens slightly.

Heat the pan

Heat the khanom krok pan over medium heat for 5 minutes, then wipe each well with Coconut Oil until it shines. The batter should sizzle gently when it hits the metal.

Cook the pancakes

Spoon the outer batter into each well until it is about halfway full, then cook for 2 minutes until the edges look set. Add a spoonful of coconut custard to the center of each one, then top with the Sweet Corn Kernels, the spring onion, and the taro cubes. Cover the pan and cook for 3 to 4 minutes more until the centers are just set and the bottoms are lightly golden.